Parsnip Soup

• 2 tbsp olive oil, plus extra to serve
• 1 onion, chopped
• 500g parsnip, peeled, core removed and cut into 3cm pieces
• 3 cups of chicken stock
• 150ml cream
• Pinch of salt and white pepper
• 1/2 bunch chives, finely chopped

#healthy #weeknightdinner #quickandeasy #multicooker #everydaygourmet

This recipe was created in partnership with Everyday Gourmet.

Parsnip is a winter vegetable closely related to carrot and parsley. There is no shortage of ways to prepare it - roasted, pureed, fried, or delicious in a soup! This is a lovely refreshing soup to have in winter when parsnip is at peak and probably even better to pair it with some char-grilled bread. This recipe is cooked using the Cook4Me+, which saves time thanks to pressure cooking, and it comes with a removable non-stick bowl with cool touch handles for easy cleaning and handling.

1. On browning function, add oil. Add the onion and cook for 2-3 minutes ensuring not to colour. Add the parsnip, coat in the oil and onions and then add the stock and 3 cups of water to ensure all of the parsnip are completely covered.

2. Bring to the boil and turn down to a simmer. Season with salt and white pepper and pressure cook for 30-35 minutes under pressure.

3. Once cooked add the cream and then using a stick blender, blend to form a smooth and silky soup.

4. Serve soup with chives, white pepper and drizzle of extra oil.

Tip: If you’re doing this on a stewpot, adjust cooking time to 45mins to 1 hour.