Sweet Potato and Parsnip Soup

February 22, 2010

Sweet Potato and Parsnip Soup

From Healing Foods for Special Diets edited by Jill Scott, this nourishing and warming soup is a perfect use for those seasonal root vegetables; if you can, buy them at the farmers’ market to make this soup even more delicious.

This recipe serves 6

Sweet Potato and Parsnip Soup Ingredients:
1 tablespoon sunflower oil
1 large leek, sliced
2 celery sticks, chopped
1 lb sweet potatoes, diced
8 oz parsnips, diced
3 ¾ cups vegetable, or chicken stock
salt and ground black pepper
1 tablespoon chopped fresh parsley and roasted strips of sweet potatoes and parsnips to garnish.

Heat the oil in a large saucepan, add the leek, celery, sweet potatoes and parsnips.
Cook gently for about 5 minutes, stirring to prevent them from browning or sticking to the pan.
Stir in the vegetable or chicken stock and bring to the boil, then cover and simmer gently for about 25 minutes, or until the vegetables are tender, stirring occasionally.
Season to taste with salt and pepper.
Remove the pan from the heat and allow to cool slightly.
Puree the soup in a blender or food processor until smooth, then return the soup to the saucepan and reheat gently.
Ladle into warmed soup bowls to serve and sprinkle with over the chopped fresh parsley and roasted sprigs of sweet potatoes and parsnips to garnish.

Nutritional Info Per Serving:
Calories 115, fat 4g, protein 3.1g, carbs 17.9g, sugar 3.72g, fiber 3.07g, sodium 780mg