mzawf.org

1 lb Parsnips
1 lb Potatoes
1 Large Onion
2/3 Knorr Vegetable Cubes
Fresh Chopped Coriander
Small Carton Double Cream
Salt/Pepper
Glug Olive Oil

Method

Boil the parsnips and potatoes until cooked.
Chop the onion and garlic, fry in the oil until brown.
Make the Veg stock with 1 pint of boiling water.
Put the pots, parsnips onion and garlic in a large saucepan with the vegetable stock, season well.
Add the chopped coriander (large rounded teaspoon).
Heat until just below boiling, then partially liquidise with a hand blender.
Put all the soup in a blender and blitz until smooth, pour back in to the large saucepan and re-heat.
Add the cream and stir in….. Taste and adjust seasoning if required, serve with home made chunky bread….
( if the soup is too thick, add hot water until it's to your liking.