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The ingredients needed to make Waste not, want not Parsnip Soup:
- Take 3 parsnips, peeled and coarsely diced
- You need 2 medium potatoes, washed and roughly chopped
- You need 2 medium onions, roughly chopped
- Take 1 tsp dried thyme
- Take 1 litre vegetable stock. “Marigold” bouillon powder works well
- Prepare 1 tbs oil
Instructions to make Waste not, want not Parsnip Soup:
- 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.
- Add the parsnips and potatoes and give it all a quick stir.
- Add the stock and stir well. Bring to boil.
- Reduce to a fast simmer, add the thyme and cover.
- Simmer for 20-25 minutes, stirring occasionally.
- Pour into a blender and whizz until a nice smooth consistency is achieved.
- Taste and season if required. I find that it’s usually sufficiently salty already.
- Serve piping hot with granary bread, crusty rolls or other bread.
They are an excellent source of vitamin C, fibre, folic acid, pantothenic acid, copper and manganese. I could call it the "trash soup", since many of the ingredients here might find their way straight into the garbage, but that doesn't sound nearly as appetising, so I'll call this leafy delight a "waste-not-want-not" soup, since this really helps to reduce kitchen waste. For a bit of protein I try to add in some beans. Waste not, want not: spiced butternut squash seeds; Waste not, want not: tomato and mascarpone soup; Soup: cream of parsnip soup; Soup: roasted butternut squash soup; Chicken pasta; Winter warmer: sweet potato and lentil soup; Soup: Corn chowder; Waste not, want not: carrot soup; Waste not, want not: Broccoli soup; Pineapple! Blayne is driven by a 'waste not want not' philosophy that extends no never wasting any part of a vegetable.
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