Parsnip & Rosemary Soup
soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 1 | each |
leeks
chopped |
*
|
| 400 | grams |
parsnips
diced |
|
| 4 | cloves |
garlic
crushed |
|
| 2 | tablespoons |
rosemary leaves
fresh and roughly chopped |
|
| 3 | cups |
vegetable stock
750ml |
|
| ½ | cup |
olives
pitted and chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 1 | each |
leeks
chopped |
*
|
| 4E+2 | grams |
parsnips
diced |
|
| 4 | cloves |
garlic
crushed |
|
| 3E+1 | ml |
rosemary leaves
fresh and roughly chopped |
|
| 7.1E+2 | ml |
vegetable stock
750ml |
|
| 118 | ml |
olives
pitted and chopped |
*
|
Directions
Sauté leek in pan with olive oil for 5 mins.
Add parsnips. Sauté til they soften.
Add garlic and rosemary.
Turn heat up high and cook for 1 minute.
Add stock then bring to the boil. Lower the heat and simmer for 20 minutes (covered pot).
Add olives and cook for 1 more minute.
Season and serve.
