4 tbsp cooking oil
500 gm parsnip peeled and roughly chopped
1 onion chopped
4 cloves garlic chopped
4 cm green ginger finely chopped
300 gm broccoli roughly chopped
1.5 litres chicken or vegetable stock
Ground black pepper
Heat the oil in a large pot and brown the parsnip. This will take at least 10 minutes.
Add the onion, garlic and ginger and cook for another 5 minutes.
Add the broccoli and cook gently for another couple of minutes.
Add the stock and simmer until the parsnip is tender. This will take at least an hour.
Puree the soup with a stick blender or food processor.
Taste and add black pepper.
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