- Prep Time:10 mins
- Cook Time:30 mins
Mushroom Parsnip Soup
There’s no going past this Mushroom Parsnip Soup when you’re looking for a creamy winter dish to fill the gap. We’ve added cannellini beans to the earthy mushroom and parsnip flavours to make this one go even further. For something a bit extra, we like to serve this one with some grated swiss cheese on top. Yum!
Original recipe by EFFIE SEE WHITE | 1.6.15
+1 1 CAN (400g) EDGELL CANNELLINI BEANS
- 4 large parsnips, peeled and chopped
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 1 leek, chopped
- 300g roughly chopped mushrooms
- 50g mushrooms, extra, thinly sliced
- Salt, to taste
- Fresh chives, garnish
Place parsnips in a saucepan with enough water to cover parsnips. Cover with lid. Bring to the boil, reduce heat and cook until tender. In another saucepan add 1 tablespoon olive oil and saute garlic and leek. Add mushrooms to leek mixture and cook, stirring occasionally for 10 minutes.
Place remaining mushrooms on a baking paper lined tray. Spray with oil and season with salt. Cook under a preheated grill until golden.
Combine cooked mushroom and leek mixture with parsnips including the cooking water.
ADD THE UNDRAINED EDGELL CANNELLINI BEANS AND BLEND MIXTURE UNTIL SMOOTH AND CREAMY.
Reheat gently. Add remaining olive oil and season to taste.
Garnish with grated swiss cheese before serving for extra flavour.
Use reduced fat swiss cheese and add flavour with more fresh chives and cracked black pepper rather than added salt.