Mushroom Parsnip Soup
Today's post is close to my heart. I cook this soup when either Dave or I are sick, it's our go to dish for something healthy, tasty and comforting. It is also really quick to prepare and I'll usually make extra to freeze for nights when we can't be bothered cooking.
Soup. 4 cups mushrooms (cleaned and chopped), 4 large parsnips (peeled), 1 leek (chopped), 4 cloves garlic (minced), salt (to taste), 2 tablespoons olive oil, fresh chives for serving.
Place parsnips into a saucepan filled with enough water to cover parsnips, cover with lid. In another pan add 1 tablespoon of olive oil and saute your minced garlic and leek. Pour three and a half cups of mushrooms into pan and mix in with the leek and garlic.
Remove lid from saucepan, test your parsnips with a knife to see if they have cooked through (they need to be soft. With the lid still off, preheat your grill. Thinly slice the remaining mushrooms, placing them on a tray lined with baking paper. Coat them with a little olive oil and a sprinkle of salt, then place them under the grill till nice and brown.
Moving your attention back to the stove top, combine your mushroom leek mixture with the boiled parsnips including the water they have been cooking in. Mix together to infuse the flavours. Transfer to your blender and blend mixture till smooth and creamy, add your olive oil and salt then blend again to mix through.