Parsnip & mustard soup with parmesan crisps
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.