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Parsnip and sweet potato soup

18 DECEMBER 2012

Dish Type: Starter

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 20 minutes approx


5 sweet potatoes
peeled and chopped 8 parsnips
2 onions peeled and chopped
1 large leek chopped
1 clove garlic chopped
1 dessert spoon of honey
200ml cream

2 litre vegetable stock
1 tablespoon olive oil
Pinch of salt & pepper


Heat the oil in a medium saucepan over a medium heat. Add the onion, leek and garlic and sauté until softened.

Add the parsnips, sweet potato and honey, then pour in the vegetable stock. Bring to the boil. Simmer for about 20 minutes, until the vegetables are tender.

Take off the heat and blend in a food processor.

Add the cream, salt and pepper and serve with a warm ciabatta.

Recipe from Rob Mitchell, executive chef at Drake & Morgan


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