Sweet Potato & Parsnip Soup
Robbin
ingredients
- 1 Tablespoon Sunflower Oil
- 1 Large Leek, sliced
- 2 Celery Stalks, chopped
- 4 Cups Diced Sweet Potatoes
- 1 1/2 Cups Diced Parsnips
- 3 3/4 Cups Vegetable Stock
- Salt & Pepper
- For the garnish
- 1 Tablespoon Chopped Fresh Parsley
- Roasted Strips of Sweet Potatoes & Parsnips
directions
- 1
Heat the oil in a large saucepan. Add the leeks, celery, sweet potatoes, and parsnips- cook slowly for about 5 minutes. Stirring to prevent from browning or sticking to the pan.
- 2
Stir in vegetable stock and bring to a boil. Lower the heat, cover and simmer for about 25 min or until the vegetables are tender, stirring occasionally. Season to taste. Remove the pan from the heat & let the soup cool slightly.
- 3
Purée the soup in a blender or food processor until smooth.
- 4
Return the soup to the pan & reheat slowly.
- 5
Serve & sprinkle with garnish
Source: Robbin
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