If you want to try new vegetables, a soup is a fantastic way to do so. This rich, creamy parsnip soup is simple and delicious.
2 brown onions, roughly chopped
2 cloves garlic, peeled and roughly chopped
5 parsnips, peeled and cut into chunks
1 litre vegetable stock
150ml thickened cream
freshly grated nutmeg, to serve
1. Heat a medium saucepan over medium heat and add the butter, onions and garlic. Fry for about 5 minutes until softened but not browned. Add the parsnips and stock and bring to a simmer. Simmer covered for 20 minutes until the parsnips are tender, then blend to a smooth purée with half the cream using either a stick or tabletop blender. Taste and adjust seasoning as needed, then serve with the remaining cream swirled through the soup and a little freshly grated nutmeg.
Adam's tip: If you're making soup, make more than you need and freeze the rest in portions so that you can break them out as an easy first course. Soups freeze exceptionally well.
Also try: Adam Liaw's lamb and vegetable peka
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.