Parsnip and butternut squash marshmallow soup.

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1 onion, peeled and chopped.

2 sticks celery, ditto.

5 carrots, ditto.

4 parsnips, ditto.

1 medium size butternut squash, ditto and de-seeded.

2 tablespoons olive oil.

2 litres water.

4 teaspoons vegetable stock powder or similar.

Salt and pepper to taste.


Sauté the vegetables in the oil until softening and starting to gain a little colour.

Add the water and stock powder and simmer until the vegetables are tender.

Allow to cool and then blitz in a blender and adjust the seasoning.

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© 2024 - Penny Melville-Brown
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