Parsnip Soup with Sesame Ricotta Crunch

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Winter calls for soups and parsnip makes a most delicious one. They are not the most popular vegetable here but I think that this will be enjoyed by most. You will need:

1 spoon olive oil
1 large onion, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
1/2 teaspoon ginger
4 , peeled and chopped into chunks
2 potatoes, peeled and chopped into chunks
1 litre water
1 organic all-natural stock cube
Salt and fresh ground pepper if required

Heat a splash of olive oil large pot. Add the onion, garlic and ginger. Stir and add the chopped parsnip and potatoes. Stir and add the liquid and stock cube. Season well. Turn down the heat and simmer for 35 minutes with a lid on.

Check that the vegetables are cooked by testing with a knife. Remove from heat and use a hand blender to liquidize until the consistency is what you prefer. I left my soup here with a grainy consistency to give more texture. Taste the soup and season.

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For the Sesame Ricotta Crunch

Allow per person:
1 Sesame Seed ricecake
1 spoon crumbled ricotta
1/2 spoon olive oil
1 teaspoon sesame seeds

Break up the rice cake, add the crumbled ricotta, then the sesame seeds. Mix but do not overdo it. Place on a heat proof dish covered with baking paper. Grill to crisp slightly. Allow to cool. Use as an alternative to croutons with soup.

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