Have you ever bought parsnips for a Sunday roast, only to be left with excess and no idea what to do with them? The half of you reading this thinking... "Yes! Tell me what to do with them", are not alone. The other half of you are rolling your eyes with the obvious notion of soup on your mind. And there, first half, lies your answer... Soup!
The brilliant thing about soup is you don't have to be a master chef to cook it. You can easily just chuck all the ingredients in one pot, leave to simmer, blend and still end up with a really good soup. Plus, you can freeze it for later! No waste here!
- 1 Sweet Potato
- 3 Parsnips
- 1 Large Carrot
- 1 Onion
- 1 tsp Garlic
- 4tsp Lapsang Souchong Loose Leaf or 4 Teabags
- Vegetable Stock
- 3tsp Syrup
- 2tbp Olive Oil
- Pre-heat oven to 200°C.
- Peel carrots, parsnips and sweet potato and roast in olive oil for 40 minutes or until soft.
- Steep tea in 250ml of hot water.
- Finely slice onion and fry until translucent and browning.
- Add stock to 500ml of hot water, then add veggies, onion, garlic and syrup.
- Blend into a smooth paste with hand blender.
- Once blended, slowly add brewed tea, letting the soup simmer and reduce each time. You'll end with a sweet and smoky wholesome soup!
- Garnish with a sprinkle of tea leaves!
Want to be lazy? Just cut everything up and add to a pot with 750ml water. When veg is soft, blend.
As always, thanks for reading.