Parsnip & mus­tard soup with parme­san crisps

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $3.80 Time to make 30 min Suit­able to freeze

veg­e­tar­ian 500g parsnips, un­peeled, cut into 2cm pieces 400g de­siree pota­toes, peeled, cut into 2cm pieces 1 brown onion, coarsely chopped 2 re­duced-salt veg­etable stock cubes, crum­bled 1 cup re­duced-fat milk 2 ta­ble­spoons whole­grain mus­tard, or to taste ¼ cup finely chopped chives ½ cup finely grated parme­san 4 slices whole­grain bread, toasted, to serve 1 Pre­heat oven to 180°C. Line a bak­ing tray with bak­ing pa­per. Boil 1 litre of wa­ter in the ket­tle. 2 Place parsnips and pota­toes in a mi­crowave safe bowl with ½ cup of wa­ter. Cover; cook on High for 12 min­utes, or un­til ten­der. Drain. 3 Mean­while, heat 1 ta­ble­spoon of olive oil in a large saucepan over medium-high heat. Sauté onion for 3 min­utes, or un­til soft. Add stock cubes, milk, mus­tard and 1 litre of boil­ing wa­ter. Bring mix­ture to the boil, then re­duce heat to medium-low and sim­mer, un­cov­ered, for 5 min­utes. 4 Mean­while, place 4 heaped ta­ble­spoons of finely grated parme­san, about 5cm apart, on pre­pared tray. Flat­ten slightly. Bake for 5 min­utes, or un­til the cheese turns golden. Set aside to slightly cool on tray. 4 Add parsnip and potato to milk mix­ture. Blend soup with a stick blender, un­til smooth. Re­turn to the boil, if needed. Di­vide soup among serv­ing bowls, gar­nish with chopped chives and serve with parme­san crisps and toast.

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