parsnips: soup with garlicy greens

[Guest guest]

judy, that seasonal soups books looks interesting! thanks for sharing.

 

 

* Exported from MasterCook *

 

Parsnip Soup With Garlicky Greens

 

Recipe By :BBC Vegetarian

Serving Size : 6 Preparation Time :0:15

Categories : Soups and Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds parsnips -- divided

3 1/2 tablespoons butter

1 onion -- sliced

1 teaspoon ground coriander

5 cups vegetable stock -- or more

FOR THE GARLICKY GREENS:

1 tablespoon olive oil

2 garlic cloves -- thinly sliced

8 ounces spinach leaves -- stalks removed

seasoning

 

 

1. Set aside up to one-fourth of the parsnips and finely chop the rest. Melt the

butter in a large pan, add the onion and coriander and fry for a further 3

minutes until softened. Add the chopped parsnips and fry gently for 4 minutes.

Pour in the vegetable stock, season and bring to the boil. Cover and simmer for

about 35 minutes until the vegetables are tender. Allow the soup to cool for a

few minutes, then transfer to a food processor and process until smooth (you may

need to do this in batches). Return to the pan and reheat gently.

 

2. Roughly chop the reserved parsnips. Heat the oil in a frying pan, add the

parsnips and fry for 5-6 minutes, turning occasionally, until golden and tender.

Add the garlic to the pan and cook for a minute or so, then add the spinach

leaves. Cook over a gentle heat until the spinach is just wilted. Ladle the soup

into serving bowls and top with the parsnips, greens and garlic.

 

Per serving: 201 calories, Fibre 8g. carbohydrate 21g. Fat 11g. Saturated fat

5g. Protein 5g. Added sugar none. Salt 1g.

 

Source:

" November 1999 "

T(Cooking):

" 0:40 "

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Per Serving (excluding unknown items): 326 Calories; 13g Fat (33.9% calories

from fat); 8g Protein; 48g Carbohydrate; 10g Dietary Fiber; 20mg Cholesterol;

1459mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : We've used spinach as a colorful garnish to top this soup, but you could

use shredded spring greens or pak choi.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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