Ingredients
30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 carrot
450g/1lb parsnips
2in piece of fresh root ginger, chopped
1.2L / 2pt fresh vegetable stock
10ml/2tsp peanut butter
15ml/1tbsp tamari
salt & freshly ground black pepper
sour cream to garnish
Method
1.
Heat the oil, add the, onion and sauté gently, then add the
garlic, carrot parsnips and ginger, and continue cooking until tender.
2. Add the stock, bring to the boil, simmer for 30 minutes or until
the vegetables are tender.
3. Add the peanut butter and tamari and season to taste.
Allow to cool slightly before puréeing in a food processor or
blender.
Serve garnished with a swirl of sour cream.
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