Parsnip and Sweet Potato Soup

Serves 4

Preparation Time:  15 mins

Cooking Time: 45 mins

Ingredients

1 large Spanish Onion, peeled and sliced

2 tablespoons olive oil

340g / 12 oz parsnips, peeled and diced

170g / 6 oz sweet potato, peeled and diced

1 carrot, peeled and diced

3 cm fresh ginger, grated

1 clove garlic, peeled and minced

1.2 litres / 1½ pt chicken or vegetable stock

1 bay leaf

1 sprig rosemary

Seasoning

To Serve

Garlic Croutons

AND THIS IS WHAT YOU DO.....

1. Trim the crust off two slices of bread, dice and fry in olive oil and garlic until crisp and golden, then drain on kitchen paper.  Set aside and keep warm.
   
   
2. Fry the onion in the olive oil until softened.
   
   
3. Add the vegetables and grated finger and cook for a further 5 minutes.
   
   
4. Add the garlic and cook for a further minute.
   
   
5. Add the stock, bay leaf and rosemary and bring to the boil.
   
   
6. Simmer until the vegetables are soft.
   
   
7. Remove from the heat and allow to cool slightly - remove the herbs.
   
   
8. Whizz in a liquidiser or food processor until smooth - if you have neither, then use a hand held blitzer.
   
   
9. Check the seasoning, according to taste.
   
   
10. This soup will keep in the fridge for two days or freeze for up to six weeks.
    
    
11. When the soup is read to eat, reheat until bubbling and serve in small portions topped with the garlic bread croutons and a sprig of parsley.