Dido ~ I'm No Angel
Sara San'Ambrogio ~ Libertango
Guns & Roses ~ Sweet Child of Mine
Chris Cornell ~ You Know My Name
Enrique ~ Love to See You Cry
Frank Sinatra ~ Night & Day
Go figure! Sometimes I look at a recipe and I can tell exactly what it's going to look like when it's finished. At first glance I pictured a thick smooth soup...then when I started to make this soup I realised it was actually very Asian inspired and it turned out to be a brothy base with lentils and veggies. Hence the asian bowls I photographed it in. lol. It was a very pleasant surprise as I had made two parsnip soups at the weekend that were smooth and creamy.
This recipe is from a cook book I bought years ago because...well...I'm a huge fan of Lindsay Wagner...yes the Bionic Woman! lol. Have been since I was a small child. So when I found out that she was also a vegan and had published a cookbook with her friend Ariana Spade..well I was on Amazon sharpish! lol. And they had a copy...the book being The High Road to Health
. The broth is savoury due to the soy sauce, veggie stock and bayleaf. The veggies bring two extra layers of taste...firstly more savoury and then a hit of sweetness from the parsnip and carrot. It's almost a sweet and sour soup...almost. But it's a great soup with great flavours and a great change from the usual..but also excellent...smooth and creamy parsnip soups.
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| Lentil Parsnip Soup ~ Parsnip Soup with a difference! |
(Recipe from The High Road to Health/Wagner&Spade)
6 cups of water or veggie stock
1 cup of lentils (I used Continental ~R~)
3 tbsp natural low sodium soy sauce
1/8 tsp black pepper
1 bay leaf
1 tsp oil of choice
1/2 onion, chopped
1 leek, sliced
1 clove garlic, chopped
1 celery stalk, chopped
1 parsnip, diced
2 carrots, diced
2 tbsp chopped parsley
dash of ground cloves
In a very large soup pot place the water or stock, lentils, soy sauce, pepper and bay leaf. Bring to a boil and cook until the lentils are almost tender. (The timing on this will depend on your selection of lentils! ~R~)
In the meantime, heat the oil in a large skillet. Add the leek, garlic, celery, parsley, parsnip, carrots and cloves. Mix well, cover, and cook for 5 minutes.
Add the skillet mixture to the lentils and cook for 30 minutes. (Or until the lentils are tender and the veggies cooked! ~R~) Add 1/2 to 1 cup of boiling water to the soup if it becomes too thick.
Remove the bay leaf before serving. Enjoy!
~R~
