This wonderful winter soup will fast become a family favourite.
The ingredient of Garlic and parsnip soup
- 8 fresh thyme sprigs or sage leaves
- 1 bay leaf
- 2 tsp olive oil
- 1 head (50g) garlic, separated into cloves, peeled
- 625mls (2 1/2 cups) Massel chicken style liquid stock
- 625mls (2 1/2 cups) water
- 750g (about 4 large) parsnips, peeled, chopped into 2cm pieces
- 1/4 tsp sugar
- Ground black pepper, to taste
- tamari almonds (optional)
- 30g (1/4 cup) flaked almonds
- 1 tbsp tamari soy sauce
The instruction how to make Garlic and parsnip soup
- Tie thyme sprigs or sage leaves and bay leaf together with a piece of string. Heat olive oil in a large, heavy-based saucepan over medium heat. Add the garlic and cook for 1-2 minutes.
- Add the herbs, stock, water, parsnips and sugar and bring to the boil. Reduce heat to low and simmer, partially covered, for 35 minutes or until the parsnips are soft.
- Meanwhile, to make tamari almonds: heat a non-stick frying pan over medium heat. Add almonds and cook for 24 minutes, shaking the pan, or until they begin to brown. Add tamari and stir with a wooden spoon to coat almonds. Set aside.
- Remove the soup from the heat and discard the herbs. Use a slotted spoon to transfer the parsnips and garlic to the bowl Of a food processor. Add 125mls (1/2 cup) of the cooking liquid, and process until smooth.
- Return the parsnip and garlic puree to the liquid remaining in the saucepan and whisk to combine.
- Season with pepper. Reheat the soup over low heat until just heated through. Ladle into soup bowls, garnish with the tamari almonds, if using, and serve immediately.
Nutritions of Garlic and parsnip soupcalories: 191.2 calories
calories: 8.5 grams fat