Wednesday, October 10, 2012
Butternut Squash and Parsnip Soup
Peel, dice and cook the following vegetables for about 5 minutes in a little liquid:
1 medium squash, 3 parsnips, 2 carrots, 1 onion.
Add the following spices and 6 cups of vegetable stock or water:
1/2 tsp ground coriander, 1/2 tsp thyme, 1 bay leaf.
Cook till vegetables are soft (about 20 minutes), puree until smooth.
Add 2 tbls of vinegar and salt to taste.
NO OIL, NO DAIRY, NO PROBLEM!