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.