Sweet Potato and Parsnip Soup by zuperbayu

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									                                                           War m              n g     W     n t e r       Sou P      5   • 91


Sweet Potato and Parsnip Soup
The sweetness of the two root               Heat the oil in a large
vegetables comes through strongly
in this delicious soup.
                                       1    saucepan. Add the leek, celery,
                                       sweet potatoes, and parsnips and
                                       cook slowly for about 5 minutes,
             INGREDIENTS               stirring to prevent them browning
Serves 6                               or sticking to the pan.
1 tablespoon sunflower oil
                                            Stir in the vegetable stock and
                                       2
1 large leek, sliced
2 celery stalks, chopped                    bring to a boil. Lower the heat,
4 cups diced sweet potatoes            cover and simmer for about
11/ 2 cups diced parsnips              25 minutes, or until the vegetables          Return the soup to the rinsed pan
33/4 cups vegetable stock              are tender, stirring occasionally.           and reheat slowly. Ladle into warm
salt and freshly ground black pepper   Season to taste. Remove the pan              soup bowls to serve and sprinkle
                                       from the heat and let the soup               with the chopped parsley and
For the garnish                        cool slightly.                               roasted strips of sweet potatoes
1 tablespoon chopped fresh parsley                                                  and parsnips.
                                           Puree the soup in a blender or
roasted strips of sweet potatoes and
  parsnips                             3   food processor until smooth.

								
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