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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesParsnip and Carrot Soup
Ingredients
Serves: 4
1 Medium Onion, chopped 350 Gram Parsnips, peeled and diced (12 oz) 350 Gram Carrots, peeled and diced (12 oz) 600 ml Stock (1 pint) 3 Tablespoon Peanut butter 600 ml Milk (1 pint) Yogurt, to serve Chopped, parsley, to serve Method
Place the vegetables in a saucepan with the stock and peanut butter.
Bring to the boil, cover and simmer for 15 minutes. Liquidise half the soup, stir into the remainder with the milk and reheat. Serve topped with a swirl of yogurt and chopped parsley. If you do not have any peanut butter, the recipe is also tasty made with a little curry powder instead.
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