Dairy Free Parsnip & Lemon Soup
- 3tbsp olive oil
- 2 shallots, sliced
- leeks x 2, sliced
- 2 stalks celery, sliced
- 2 clove garlic, crushed
- 4 medium parsnips, chopped
- 1x 1inch piece ginger, roughly chopped
- 1.25l chicken stock
- ½ lemon
- 100ml Lactofree cream
- 1tbsp chopped chives, to garnish
- Ready-made croutons, optional, to serve
- Pesto, optional, to serve
Heat the oil in a saucepan over a medium heat. Add the onion, leeks, garlic, celery, parsnips and ginger, and cook for 5 minutes.
Pour in the stock and add the lemon half. Bring to the boil and simmer, partly covered, for 20 minutes.
Remove the soup from the heat and allow it to cool a little. Remove the lemon, then purée the soup in batches in with a hand-held blender.
Stir through the cream and season to taste with salt and pepper. Reheat the soup and stir in the chopped chives. Before serving, add an extra squeeze of lemon, if desired. Serve garnished with croutons and a little pesto.
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