Ingredients:
These can be easily halved, doubled, trebled etc and freezes well so make as much as you want.
- Tablespoon of butter or olive oil
- 1 onion
- 1 thumb of fresh ginger about an inch or so.
- 6-8 carrots
- 2-3 parsnips
- 1-2 Tbs pouring honey whatever kind you like.
- Half chicken stock cube.
- Seasoning
- Creme fraiche/plain yoghurt for decoration
This is so simple. If you have a food processor use this on the big blade to chop up the ingredients. If not a sharp knife will do.
Heat your pan and add the butter/oil.
Chop the onion and ginger finely and add to the pan. Add some salt to bring out the flavours. Stir everything around, put a lid on and simmer for about 10 minutes to soften the onions.
Peel the carrots and parsnips and chop or grate as you prefer. Add to the pan. I like to finely grate the stock cube over the vegetables. Drizzle over your honey and add salt and pepper. I use lots of pepper but less salt as I prefer to increase that at the end as required.
Add at least a litre of water and give everything a good stir and bring to the boil. Once boiling reduce to a gentle simmer for 30 minutes.
After that check and add more water if you want. It all depends on the texture you like at the end. I prefer soup to be runny but others like a smooth puree, its your call.
Simmer for another 20 minutes and that's it. Taste and adjust seasoning as required.
I like to pour out half the soup and blitz this either in a processor or with a hand blender. If you want it more pureed blitz all of the soup.
If freezing, let it cool and do so now without adding the creme fraiche.
If serving add soup to your bowls, place some creme fraiche in the centre, sprinkle with chopped chives for added colour and taste and enjoy.
Another simple, easy and so tasty soup.
