About a week ago, I picked up a generous bag of parsnips, so be forewarned the next few days are going to be filled with lots of parsnip recipes.
The first offering is this easy peasy 'Parsnip and Kale Soup'.
our life, more recently (a costly leaking roof and) my redundancy. These will continue to bother me as they will have impact on the way we live our lives, but right now I am trying my hardest to remain optimistic.
Parsnip soup with curly kale
400g - 450g parsnips, peeled and chopped
2 tablespoon olive oil
1 onion, finely sliced
2 cloves garlic crushed
1 pint vegetable stock
Salt and pepper to taste
1 tablespoon olive oil
225g curly kale, stalks removed, leaves shredded
Heat oil in large pan, add the onion and fry until soft, then add in the parsnips and garlic and fry for few minutes. Pour the vegetable stock, season and bring to the boil. Cover and simmer for 30 minutes until the vegetable are tender. Allow the soup to cool, then gently transfer to a food processor and blend until smooth. Return the pan.
While the soup is cooling down in another pan, heat olive oil, add the kale, stir and then cover for 5 - 6 minutes, then stir in salt and pepper to taste, and continue to cook until the kale is tender, yet crisp.
Reheat the soup. For an elegant serving, ladle the parsnip soup into bowls and top generously
with the kale; or for an all in one approach, stir the kale into the soup and serve.