Ingredients
2 tbsp rice bran oil
1 onion, sliced
2 leeks, sliced
2 stalks celery, sliced
1 clove garlic, crushed
4 parsnips, chopped
2.5 cm ginger, roughly chopped
1.25 litre chicken stock
½ tsp SIDS CRAZY LEMON
½ lemon
100 ml cream
1 tbsp chopped chives, to garnish
SIDS SALT & PEPPER to taste
Directions
Heat the oil in a large 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 and SIDS CRAZY LEMON. Bring to the boil and simmer, partly covered, for 20 minutes until the vegetables are tender.
Remove the soup from the heat to cool a little. Remove the lemon, then purée the soup in batches in a food processor or with a hand-held blender.
Stir through the cream and season with SIDS SALT & PEPPER to taste. Gently reheat the soup and stir in the chopped chives. Before serving, taste and add an extra squeeze of lemon, if desired. Serve garnished with parsnip crisps.
