Heat the butter in a large pan. Cook onion for a few mins. Add garlic and ginger, cook for a minute more, then add parsnips and spices. Cook for a few mins more.
Pour the veg stock over and simmer for 30mins. Add most of cream, bring to the boil, then remove from heat.
Blend until smooth. Reheat if necessary, then pour into bowls, garnishing with the rest of the ingredients and the leftover cream.
Nutrition Information- Calories 261 Protein 5g Carbs 28g Fat 15g Sat Fat 7g Fibre 9g Sugar 13g Salt 0.58g
Originally Submitted
12/30/2011
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