Jane’s pear and parsnip soup
This is Jane’s soup I have just changed the recipe slightly to become allergy free.You could make half this amount,but I like to use half and freeze half. When you are busy you can take it out of the freezer, and place it in the fridge the night before, lunch is ready for the next day.
50g dairy free margarine (I use Pure)
2tbst olive oil or sunflower oil
1 onion chopped fine
3 sticks of celery washed (peeled if needed) and chopped
2 to 3tsp wheat free, gluten free, dairy free curry powder
2 potatoes peeled and chopped into small cubes
5 parsnips peeled and chopped
2 pears peeled and chopped
1 bouquet garni ( 2 sprigs thyme, 3 sprigs parsley and 2 bay leaves)
1ltr stock vegetable or chicken
Place a large saucepan on a medium heat, add the butter, oil, onion and celery let them sweat for 3 minutes, then add the curry and cook for another minute.
Add the potatoes and parsnips and cook for 3 minutes, then put in the pear and herbs. Pour the stock in, bring to the boil, and let it simmer for 15 minutes until the potatoes are soft.
When the soup is cooked blitz in the blender until it is nice and smooth. Enjoy 🙂
This soup can last in the fridge for up to 4 days.