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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