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 teaspoons 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 teaspoon sugar
- Ground black pepper, to taste
- tamari almonds (optional)
- 30g (1/4 cup) flaked almonds
- 1 tablespoon 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.
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Nutritions of Garlic and parsnip soup
calories: 191.2 caloriesfatContent: 8.5 grams fat
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