Parsnip & White Bean Soup


- 1/2tbsp light olive oil
- 1.25kg parsnip, peeled and chopped
- 1 medium brown onion, sliced
- 4 cloves of garlic, minced
- 1tsp ground ginger
- 1/2tsp dried herb
- 1/2tbsp brown sugar
- 1 vegetable stock cube
- 2L boiling water
- 470g cannellini beans drained from can

(1) Stir-fry parsnip, onion, and garlic for 8 minutes. Season with ground ginger, herb, and sugar.

(2) Add stock cube and boiling water. Bring to a boil and cook covered for 15 minutes.

(3) Add beans. Continue to cook for the last 10 minutes.  ENJOY!

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