An unusual sounding combination, but in fact the lemon and ginger really add a refreshing sharpness to the creamy parsnip flavour.
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
500–750ml (2-3 cups) vegetable or chicken stock
2 tbsp cream
Chopped parsley to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.