Parsnip soup recipe

In our garden the parsnips are ready!

This is an easy quick soup

Serves 4

Ingredients:

Four or five parsnips cored taking the middle out (too tough) diced in 1-2 inch pieces

1/2 cup quinoa rinsed

1 onion chopped in ½ inch pieces

3 carrots cut into 1-2 inch pieces

1 clove of garlic minced

Cilantro one bunch cleaned and chopped

4-6 cups vegetable stock or water adjust to consistency you enjoy can be soupy or thicker

3 tablespoons butter or extra virgin olive oil

2 tablespoons of Curry powder

1 tsp. of turmeric

Salt to taste

Sauté onions and garlic in butter or olive oil, in a soup pot, until soft approximately 15 minutes.  Add ½ the cilantro and sauté for one more minute then add parsnips, carrots, curry and turmeric stir well then add quinoa and 4 cups vegetable stock or water.  Bring to a boil then reduce to simmer.  Cook until vegetables are soft, adjust liquid as needed. Blend soup lightly leaving some chunks of vegetables add salt to taste. Ladle into bowls and garnish with cilantro.

Yum!

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