- 1 brown onion, peeled and halved
- 2 cloves garlic, peeled
- 30 g olive oil
- 3 medium parsnips (approx. 450g), peeled and roughly chopped
- 2 medium desiree potatoes (approx. 360g), peeled and roughly chopped
- 1000 g water
- 2 tablespoon vegetable stock concentrate
- 120 g cream
- Salt & pepper to taste
- 100 g feta cheese, crumbled
- 2 tablespoon finely chopped chives, to serve
Place garlic and onion in bowl, chop 3 sec/sp7.
Add oil and saute 3 mins/Varoma/sp1.
Add stock and water, then insert basket into bowl and add roughly chopped potatoes and parsnips into basket.
Cook for 20 mins/Varoma/Sp3.
Once cooked, use spatula to empty basket contents into bowl. Blend for 45-60 sec on speed 9, gradually increasing speed from speed 1 to speed 9.
Add cream and stir through for 15sec/sp3.
Serve with crumbled feta (I used Danish), chopped chives and cracked black pepper.
I also served the soup with Cyndi O'Meara's Gluten Free Bread, which I rubbed with some garlic, added a small amount of butter and grilled until golden while the soup was cooking.
(Recipe adapted from //www.taste.com.au/recipes/9405/parsnip+potato+soup+with+feta, but the Thermomix chops 15 minutes off their prep/cooking time! Not to mention less washing up )
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