Dead simple to make! You’re bound to have sprouts and parsnip left over from a roast. You can add other ingredients to this soup such as roast potatoes. Mix and match the ingredients to suit your taste. We don’t like too much parsnip as it pervades the dish too much for us.

 

Throw enough cooked sprouts in a pan to fill half way and add a chopped parsnip. Top up with stock till the vegetables are covered. (If you use stock from a Christmas ham that was salted then you may not have to add salt. Test first.) Once heated through liquidise and add some cream to taste. If the soup is too thick add more stock or hot water.

INGREDIENTS:

 

COOKED SPROUTS

ONE ROASTED PARSNIP

STOCK

SINGLE CREAM

SEASONING

Serves two and uses afters from a Sunday or Christmas lunch.

 

This photo is prior to liquidising.