Recipe Details
Title Fresh ginger and parsnip soup
Author Joanna Farrow
Portions 4
Created 16th February 2015 08:31 am
Last Updated 25th September 2015 07:24 am
Weight (Per Portion)

One portion of this dish weighs approximately 412.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Butter, unsalted25 Gram
Ginger, root50 Gram
Onions, Spring or Scallions50 Gram
Parsnip, raw500 Gram
Stock, vegetable, liquid1 Litre
Salt, sea1 Pinch
Pepper, black1 Pinch
Creme fraiche4 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 176
Protein 7.25%
Other Carbohydrate 7.74%
Sugar 9.21%
Fat Saturated 25.74%
Fat Unsaturated 6.36%
Fiber 25.33%
Sodium 39.97%
Salt 41.94%
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Recipe Method

1. Melt the butter in a saucepan, add the peeled and thinly sliced ginger and fry gentle for 1 minute. Reserve 1 spring onion. Roughly chop the remainder and add to the pan with the parsnips. Fry gently for 2 minutes. 2. Add the sotck and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes until the parsnips are tender. Meanwhile, shred the reserved spring onion lengthways into fine ribbons. 3. Transfer the soup to a food processor or belnder and process until smooth, or leave the soup in the pan and use a hand-held electric blender. 4. Return the soup to the pan, if neccessary, season to taste with salt and pepper and heat through gently for 1 minute, then ladle into soup bowls. Serve topped with a spoonful of creme fraiche scattered with spring onion ribbons.