For The Soup
150g parsnips peeled.
Quarter teaspoon salt.
1 teaspoon black pepper.
1 teaspoon garlic granules.
1 teaspoon dried herbs.
1 teaspoon olive oil - for the baking trays.
2 red onions peeled and cubed.
3 sticks celery sliced.
2 litres vegetable stock.

For The Parmesan Croutons
2 slices of bread - I like a loaf which contains wheatgerm and calcium.
Quarter teaspoon salt.
1 teaspoon black pepper.
1 teaspoon Italian herbs.
1 teaspoon olive oil.
10 grams grated parmesan.
1. Pre-heat the oven to 170 degrees C. Peel the parsnips; chop in half and place on two baking trays - I use disposable foil trays for this. Season each tray with salt, pepper, garlic granules and dried herbs. Drizzle each tray with the olive oil. Place in the oven for 50 minutes.
2. After 35 minutes, drizzle olive oil into a large casserole and warm through for several minutes. Add the chopped red onion and celery and fry for 3-4 minutes.
3. Transfer the roasted parsnips to the casserole; pour in the stock and bring to the boil. Simmer for 20 minutes.
4. After 10 minutes, break-up several slices of bread into a small bowl. Season with salt, black pepper, Italian herbs, drizzle over olive oil and add the parmesan. Toss together covering the croutons with the mix. Transfer the croutons to a baking tray and place in the oven; drop the temperature to 90 degrees C and bake for 5 minutes.
5. Remove the soup from the heat and using a hand blender puree. Transfer half into a air-tight container in preparation for the chicken korma and salmon with honey and mustard glaze recipes. Serve the soup in warmed bowls; remove the croutons from the oven and scatter over the bowls.

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