My children love this one!
2 tbsp EVOO (Extra Virgin Olive Oil)
1 onion, chopped
1 clove of garlic, peeled and chopped
1 carrot, peeled and chopped
1 lb parsnips, peeled and chopped
1 tbsp freshly grated ginger
4 1/2 cups of vegetable stock
2 tsp of creamy peanut butter
1 tbsp Tamari (or regular soy sauce)
salt & pepper
- In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
- Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
- Add peanut butter and tamari to taste.
- Puree with an immersion or standing blender.