Simple Parsnip Soup

Ingredients

• 25 ml olive oil (for frying)
• 3 medium onions, chopped (600g)
• 3 large stick celery, chopped (150g)
• 4-5 parsnips, peeled and chopped (500g)
• 3 medium potatoes, peeled and chopped (350g)
• 3-5 garlic cloves, chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground fenugreek
• 1 teaspoon English mustard powder
• 1 small handful parsley, chopped
• 1 1/2 liters vegetable stock (two stockpot or cubes in hot water)
• 250 ml skim milk

Directions

1. 1

   on a medium-hot heat in a large pan soften the onions until they are just starting to colour.

2. 2

   add the celery and soften (I don't add these before as they hold a lot of water which tends to stop the onions colouring).

3. 3

   add the parsnip and soften.

4. 4

   add the garlic, pepper, fenugreek, mustard and salt and cook together for a minute or so.

5. 5

   add the stock and the potato (I don't add the potato until now as it tends to stick and burn).

6. 6

   cook on the medium-hot heat cook until all is soft keep giving it an occasional stir (about 20-30minutes).

7. 7

   add the parsley and blend (I use a stick blender, you can use a blending method of your choice).

8. 8

   add the milk and cook together for 5 minutes.

9. 9

   Serve hot.