This is a really quick, filling soup with simple ingredients, most of which you can leave out or substitute if you get stuck.
Think of it as a rather different and milder alternative to Dragon's Milk Soup.
- 3 or 4 medium parsnips
- 1 tidgy sweet potato
- 1 onion
- Small bunch of coriander
- 2 cloves of garlic
- Splash of soy sauce
- Ground black pepper
- Some oregano
- Blob of crushed ginger (or real ginger if you can be bothered!)
Wash and top and tail the pasrnips. Peel the onion, garlic and sweet potato (great use for that small one left over in the back of the fridge).
Chop up everything bigger than a small thing, including the coriander. Don't chop up the small bits.
Arrange everything on a chopping board and take a posey photo for Instagram/Twitter/Whatevs.
Stuff it all in the soup maker and top up with hot water.
Cook on the smooth soup setting but don't be surprised if it has quite a 'texture'.
How to Eat
Put in a nice bowl on top of a posh plate. Serve with quality seedy wholemeal bread, healthy olive spread and a spoon. Serves two.
When I say two, that's two hungry adults. You could eat less. But if you eat it all don't feel bad it's not very calorificacious.
Vegetarian, vegan if you don't use bread. Gluten free if you don't use bread and your soy sauce is wheat free.
By the Way
Scots people call parsnips 'neeps'. If you think that's weird, Americans call coriander 'cilantro'. The world is a big and scary place if you're a food item.
And why do you need feeding instructions? I suppose pot plants need feeding instructions, so why not humans?