PARSNIP AND TOMATO SOUP

DOUBLE up the recipe if you fancy and freeze half of it ready to pull out and heat for those times when you want a meal in a hurry.

Serves 4 Ingredients:

●●One tablespoon olive oil

●●One onion - chopped

●●Two cloves garlic chopped

●●One tablespoon tomato purée

●●1,200ml vegetable stock

●●400g tinned plum tomatoes

●●600g parsnips-peeled and chopped

●●Sprig fresh rosemary

To finish:

●●Crème fraiche

●●Basil oil - made by blending approx 20 leaves basil with 100ml olive oil

●●Hot crusty bread

METHOD:

1. Heat the olive oil in a casserole pan and fry the onion and garlic together until softened.

2. Add the tomato pureé and cook out for a minute.

3. Add the vegetable stock and plum tomatoes and bring to the boil.

4. Add the parsnips and rosemary and simmer gently for 30 minutes or until the parsnips are cooked.

5. Blend in a liquidiser until smooth them pass through a sieve.

6. Season to taste, serve piping hot with a drizzle of basil oil and a generous swirl of crème fraiche.