Mr 3 woke up with the start of a cold and a cough this morning, so I asked him what he wanted to eat. He said he wanted soup. Nice and easy. He usually asks for potato and leek, so this is what I was expecting when I asked him what flavour he would like. To my surprise he pulled out a carrot and a parsnip.
I'd never made a carrot and parsnip soup before, but I have done a carrot and ginger one a few times, so I figured I would do something similar. I wanted to add the fresh ginger and orange to help kick the cold before it takes hold.
I also made some garlic croutons to go with it for an added crunch to the soup and hopefully the garlic will also help his recovery.
Carrot and Parsnip Soup with Garlic Croutons
(serves 4)
Croutons
2-3 slices of your favourite gluten free bread
30g olive oil
30g butter
2-3 sprigs parsley
2 cloves garlic
Preheat oven to 150°C
Add garlic and parsley to TM bowl
Chop 5 sec/speed 5. MC on.
Add oil and butter
Heat 2 min/70°C/speed 1. MC on.
Pour oil mix into a bowl and slice the bread into small cubes.
Add the bread to oil mix and stir to coat thoroughly.
Spread out in a single layer over an oven tray. Bake for approx 20 minutes until golden and crispy. Toss occasionally for even cooking.
Clean and dry mixing bowl.
Carrot and Parsnip Soup
1 onion, peeled and quartered
2cm fresh ginger, peeled
30g olive oil
30g butter
300g carrot
200g parsnip
1-2 tbsp stock paste
zest of 1 orange
juice of 1 orange
300ml water
200ml coconut cream
1/2 tsp pepper
Put onion and ginger into TM bowl. Chop 5 sec/speed 5.
Add oil and butter. Saute 3 min/100°C/speed 1. MC on.
Add carrot, parsnip, stock paste, zest and water.
Cook 22min/100°C/speed 1. MC on.
Add cream and pepper. Place MC on. Squeeze orange over the lid so the juice drips in under the MC leaving the pulp and seeds. Blend 1min/speed 5 slowly increasing to speed 9.
Serve with croutons.
