Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, waste not, want not parsnip soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Waste not, want not Parsnip Soup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Waste not, want not Parsnip Soup is something which I have loved my whole life. They’re fine and they look fantastic.

Waste not, want not Parsnip Soup Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, waste not, want not parsnip soup. One of my favorites food recipes.

To begin with this recipe, we have to prepare a few ingredients. You can cook waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Waste not, want not Parsnip Soup:

1. Take 3 parsnips, peeled and coarsely diced
2. Prepare 2 medium potatoes, washed and roughly chopped
3. Make ready 2 medium onions, roughly chopped
4. Make ready 1 tsp dried thyme
5. Get 1 litre vegetable stock. “Marigold” bouillon powder works well
6. Make ready 1 tbs oil

This soup uses "uncooked leftovers", i.e. veg that weren't needed for Christmas dinner. It's a creamy, smooth soup, the consistency of which can. When it's time to make the soup, remove the bones — if using a pasta pot, do so slowly so they drain into the pot, and set the insert in a container to catch further drainage. This soup uses "uncooked leftovers", i.e. veg that weren't needed for Christmas dinner.

Instructions to make Waste not, want not Parsnip Soup:

1. Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
2. Add the parsnips and potatoes and give it all a quick stir.
3. Add the stock and stir well. Bring to boil.
4. Reduce to a fast simmer, add the thyme and cover.
5. Simmer for 20-25 minutes, stirring occasionally.
6. Pour into a blender and whizz until a nice smooth consistency is achieved.
7. Taste and season if required. I find that it’s usually sufficiently salty already.
8. Serve piping hot with granary bread, crusty rolls or other bread.

It's a creamy, smooth soup, the consistency of which can be adjusted. Waste not, want not was a mantra ever present in my childhood, passed down from grandparents that formed a way of life. How often those words have come to mind as I read the newspaper and watch the daily news. Stories of farmers tilling under mature crops and dumping thousands of gallons of milk into ditches are forefront as our economy struggles. Soup: cream of parsnip soup I had some leftover cream, hence the addition.

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