Garlic And Parsnip Soup

This wonderful winter soup will fast become a family favourite.

The ingredient of Garlic And Parsnip Soup

• 8 fresh thyme sprigs or sage leaves
• 1 bay leaf
• 2 teaspoons olive oil
• 1 head 50g garlic separated into cloves peeled
• 625mls 2 1 2 cups massel chicken style liquid stock
• 625mls 2 1 2 cups water
• 750g about 4 large parsnips peeled chopped into 2cm pieces
• 1 4 teaspoon sugar
• ground black pepper to taste
• tamari almonds optional
• 30g 1 4 cup flaked almonds
• 1 tablespoon tamari soy sauce

The Instruction of garlic and parsnip soup

• tie thyme sprigs or sage leaves and bay leaf together with a piece of string heat olive oil in a large heavy based saucepan over medium heat add the garlic and cook for 1 2 minutes
• add the herbs stock water parsnips and sugar and bring to the boil reduce heat to low and simmer partially covered for 35 minutes or until the parsnips are soft
• meanwhile to make tamari almonds heat a non stick frying pan over medium heat add almonds and cook for 24 minutes shaking the pan or until they begin to brown add tamari and stir with a wooden spoon to coat almonds set aside
• remove the soup from the heat and discard the herbs use a slotted spoon to transfer the parsnips and garlic to the bowl of a food processor add 125mls 1 2 cup of the cooking liquid and process until smooth
• return the parsnip and garlic puree to the liquid remaining in the saucepan and whisk to combine
• season with pepper reheat the soup over low heat until just heated through ladle into soup bowls garnish with the tamari almonds if using and serve immediately

Nutritions of Garlic And Parsnip Soup

calories: 191 2 calories
calories: 8 5 grams fat
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