Parsnip and onion soup swirled with cream.
Parsnip and onion soup swirled with cream.William Meppem

If you want to try new vegetables,a soup is a fantastic way to do so. This rich,creamy parsnip soup is simple and delicious.

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Ingredients

  • 25g butter

  • 2 brown onions,roughly chopped

  • 2 cloves garlic,peeled and roughly chopped

  • 5 parsnips,peeled and cut into chunks

  • 1 litre vegetable stock

  • 150ml thickened cream

  • freshly grated nutmeg,to serve

Method

  1. 1. Heat a medium saucepan over medium heat and add the butter,onions and garlic. Fry for about 5 minutes until softened but not browned. Add the parsnips and stock and bring to a simmer. Simmer covered for 20 minutes until the parsnips are tender,then blend to a smooth purée with half the cream using either a stick or tabletop blender. Taste and adjust seasoning as needed,then serve with the remaining cream swirled through the soup and a little freshly grated nutmeg.

    Adam's tip: If you're making soup,make more than you need and freeze the rest in portions so that you can break them out as an easy first course. Soups freeze exceptionally well.

    Also try:Adam Liaw's lamb and vegetable peka

    Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.

    Buy Now

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Adam LiawAdam Liaw is a cookbook author and food writer,co-host of Good Food Kitchen and former MasterChef winner.

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