...something to go with your bread!
Originally, a whole head of garlic was used here, and then courgette instead of the parsnip, but this worked a treat too!
Parsnip & Potato Soup
1 onion, chopped
4 cloves (or a head) of garlic, chopped
2 tbsp oil of choice (olive, coconut, sunflower... subtle oils!)
A small piece of ginger, peeled and finely chopped or grated
3 potatoes, peeled and diced
3 parsnips or courgettes, peeled and diced
Enough vegetable stock to cover
Toasted pumpkin seeds to garnish
- Heat oil in pan and soften your the onions as you prepare the other vegetables and add them to the pan; garlic, ginger, half the stock, potatoes, parsnip aaaand then the rest of the stock.
- Turn down the heat, cover and simmer for about 20 minutes until the potatoes and parsnip are tender. Take off the heat and use a stick blender or food processor to whizz until smooth.
- Top with toasted pumpkin seeds, and tuck in!
I have yet to try a recipe from the Good Mood Food book that doesn't make me happy! I know it's Friday and that I should probably post up a recipe for taco, pizza or burgers - but here in Glasgow there is still a bit of a chill in the air and so a hearty bowl of soup with some crusty, seeded bread is just as good I reckon!
Have you got any plans for the weekend? I'm lucky enough to have the weekend off, and I am consiiiidering a little day trip to Edinburgh, we'll see! It's going to have to come down to a bit of improvising anyway that is for sure.... But I don't mind ^ ^ Tonight, I am going to take it easy and recuperate!
I hope you have a lovely evening! x
Good Mood Food, p. 113