Nutty Parsnip Soup Recipe
As warm and comforting as it is delicious, this recipe was devised by a guest chef from Australia. The peanut butter adds body to the soothing, apple like sweetness of the parsnips. Serves 4-6.
2 carrots, chopped
2 celery stalks, chopped
3 parsnips, chopped
1 tablespoons fresh thyme or cilantro leaves
1-1/2 quarts water
1-2 tablespoons peanut butter (sunbutter, almond butter,..)
salt or tamari to taste
squeeze of lemon juice (optional)
Nuts and herbs for garnish (optional)
Place the vegetables in a large pan with herbs and water. Bring to a boil, half cover and simmer for 15-20 minutes, or until the vegetables are soft. Cool slightly then transferring to a food processor or blender. Add the peanut butter and blend until smooth. Return the puree to the pan. Season to taste with salt or tamari, and a little lemon juice, if desired. Reheat without boiling, garnish with nuts and herbs,and serve hot.
