Maxfacts

Parsnip and Brussels sprout soup

A versatile winter soup; works equally well as a thick puree, just use less liquid to keep the mixture thick.

Ingredients

• 300 g Brussels sprouts, prepared and quartered
• 200 g parsnips, peeled and chopped
• 2 large spring onions, prepared and chopped
• 1 tbsp ground turmeric
• 600 ml vegetable stock
• 100 g cooked ham, finely chopped
• 100 g cream cheese
• 1 tsp caster sugar
• salt, white pepper
• pinch of ground nutmeg
• rapeseed oil

Method

1. In a saucepan, heat some rapeseed oil. Add parsnips, onions, sprouts and sweat for a few minutes, add turmeric while stirring and sweat a few more minutes. Add ham and vegetable stock, bring to the boil. Reduce heat slightly and cook for 10 to 15 minutes, until all vegetables are soft.
2. Remove from heat, add cream cheese, nutmeg and sugar. Blend to a smooth consistency, pass through a fine-meshed sieve, season to taste, adjust thickness as preferred.