Parsnip and Ginger Soup
Adapted from “Jamie’s
Food Revolution,”
by Jamie Oliver (Hyperion). Serves 6-8.
Ingredients
2 carrots
2 celery stalks
2 medium onions
1pounds parsnips
A thumb-sized piece of
fresh ginger
2 cloves garlic
1 cups chicken or
vegetable broth
Olive oil
Sea salt and freshly
ground black pepper
4 sprigs fresh cilantro
Directions
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions, parsnips and ginger. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling.
Put a second, larger saucepan over medium heat and add 2 tablespoons of the olive oil. Add all chopped and sliced ingredients and mix together with a wooden spoon. Cook for about 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Add the boiling broth to the vegetables. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.
Season soup with salt and pepper. Using an immersion blender, or working in small batches in a standing blender, pulse the soup until smooth. Sprinkle with cilantro leaves to serve.
