This warming & nourishing soup is perfect for chilly autumn & winter weather. Yield: 3 cups, 4 oz per person, 6 servings
In the farmstand: olive oil, parsnip, onion
Ingredients
- 1 T olive oil
- 1 parsnip chopped, bite-sized pieces
- 1/4 of an onion chopped, bite-sized pieces
- 1 t coriander seeds toasted & ground
- 2 t salt
- 3 c vegetable stock more if needed
- 1 t ginger juice freshly squeezed
- 1 t lemon juice freshly squeezed
- to taste salt & freshly ground pepper
Instructions
Heat the olive oil in a medium size pot with a heavy bottom. Cut the parsnips and onion into bite-sized pieces and add to the pot. Sweat until soft and translucent. Stir in coriander and salt and sauté a few minutes more. Add stock to the pot and bring to a boil, then reduce heat and simmer, partially covered, until parnships are tender. Turn off heat and allow soup to cool before blending to a puree. Return to a clean pot and add ginger juice and lemon juice to taste. Adjust seasonings, garnish, and serve.
[ Posted in Soup | Tagged fall soup, gluten-free, quick & easy, soup, vegan, winter soup ]
