Onion, Parsnip and Sweet Potato Soup
Description
A lovely thick soup full of flavour... perfect for chilly days.Ingredients
At a glance
Difficulty
Easy
Course
Starters
Scottish
Soups
Serves
6
- 4 small onions
- 2 garlic cloves
- 2 parsnips
- 3 sweet potatoes
- 1 sprig of rosemary
- 3 or 4 sage leaves
- 1 cinnamon stick
- 1 generous pinch of ground nutmeg
- Around 1 litre of chicken stock
- Olive oil
- Salt and pepper, to taste
Methods/steps
Chop onions and garlic cloves. Peel and chop sweet potatoes. Slice parsnips.
Sauté onions and garlic in olive oil, then add the vegetables, nutmeg, rosemary leaves, salt and pepper.
Cook for a few minutes.
Add chicken stock and cinnamon stick and cover.
Cook for about 20 minutes, then add the sage leaves and remove the cinnamon stick.
Simmer until tender, then blend the soup. Check seasoning.
Sauté onions and garlic in olive oil, then add the vegetables, nutmeg, rosemary leaves, salt and pepper.
Cook for a few minutes.
Add chicken stock and cinnamon stick and cover.
Cook for about 20 minutes, then add the sage leaves and remove the cinnamon stick.
Simmer until tender, then blend the soup. Check seasoning.
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