Maddy

2tbsp olive oil
1 onion, choped
1 clove garlic, crushed
1 carrot
1lb parsnips
2in piece of fresh root ginger, chopped
2pt fresh vegetable stock
1tbsp peanut butter
salt and freshly ground black pepper
sour cream to garnish

1. Heat the oil, add the onion and saute gently, then add the garlic, carrot, parsnips and ginger and continue to cook until tender.

2. Add the stock, bring to the boil, simmer for thirty minutes or until the vegetables are tender.

3. Add the peanut butter and season to taste. Allow to cool slightly before pureeing in a food processor or blender.

Serve with a swirl of sour cream

this is actually a good soup for the Autumn evenings; a bowl of this is like comfort food!

Approximate nutritional count per half pint is
calories: 157 Carb: 9g Protein 3.6 fibre 5g

__________________


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.