In the orange corner, we have day-old sweet potato, parsnip and rosemary soup. I wasn't going to make a creamy soup until I smelt one of my neighbours making potato soup... I couldn't resist.
In the green corner is the beginnings of another soup. I've been craving a spicy korean hotpot soup, which actually comes in a tetrapack, but the shop that stocks it is a million miles away (okay, boxhill, but it is out of my way). So I am improvising with hatcho miso and some chilli paste. Not sure what the results will be.
You can never have too much soup in winter (even though the flowers say spring is finally here).
sweet potato, parsnip and rosemary soup
Qualities are for 2 - 3 serves.
A 5 inch length of sweet potato, diameter is about 8cm. You can also use regular potato, about 3. Chopped.
4inch length of parsnip
2 sprigs of rosemary
half an onion
Fry everything lightly in 2 tbsp olive oil, add about 2 bowls of water when it is sizzling. Let it cook over a low flame for at least 30min. Blend. Salt to taste. Because I am trying to go dairy free at the moment (except for yoghurt), I haven't added any cream or milk but you could.
No comments:
Post a Comment