Parsnip, Beetroot and Ginger soup.

This soup is sweet and earthy with a bit of a kick, great with homemade bread.

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Ingredients:
1 tbsp olive oil
1 small onion, diced
2 large parsnips/ 4 small parsnips, peeled and diced up small
1 thumb sized piece of ginger, finely grated
1 clove garlic, finely grated
4 cooked beetroot in natural juices, not vinegar, diced
2 bay leafs
4 cups vegetables stock
pinch of chili flakes
Salt and pepper to taste

Method:
Saute the onion and parsnips until the onion is softened, add in the garlic and ginger and saute for a few minutes more before adding the beetroot bay leafs a stock. Bring to the boil, then reduce to a simmer and pop the lid on, cook for about 15- 20 minutes until parsnips are cooked, test by poking the chunks with a knife to see if they are cooked. Remove the bay leafs, allow to cool and blend with an immersion blender, heat through before serving. Serve with crusty bread, and enjoy!

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17 thoughts on “Parsnip, Beetroot and Ginger soup.

  1. Making this for lunch for me and my house mate! Simmering on the stove top as I write this, can’t wait to eat it, smells absolutely amazing, great recipe.

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