Parsnip, lemon and ginger soup recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 4

An unusual sounding combination, but in fact the lemon and ginger really add a refreshing sharpness to the creamy parsnip flavour.

Ingredients

2 tbsp olive oil
1 onion, diced
1 leek, sliced
1 x 5 cm piece ginger, peeled and chopped
1 garlic clove, crushed
1 celery stalk, chopped
1 carrot, diced
1 tomato, diced
4 parsnips, peeled and chopped
1/2 lemon
Salt
500–750ml (2-3 cups) vegetable or chicken stock
2 tbsp cream
Chopped parsley to garnish

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Preparation

Heat a heavy-based saucepan over medium heat. Add oil, onion, leek, ginger, garlic, celery and carrot. Cook for 5–7 minutes, stirring often, or until softened. Add tomato and parsnips, cook for a further 5 minutes. Add lemon, salt and enough stock to cover.

Bring to the boil, reduce heat and simmer for 15–20 minutes or until all vegetables are cooked.

Remove lemon, puree soup and strain into a clean saucepan. Return soup to the boil, then remove from the heat.

Add cream, check seasoning and sprinkle with parsley to serve.

If you enjoyed this Parsnip, lemon and ginger soup recipe then browse more Modern Australian recipes, soup recipes, vegetarian recipes, healthy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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