Parsnip soup with sautéed greens

I’ve made this parsnip soup with sautéed greens so regularly for so many years, that it was a surprise to realise that it wasn’t on this website.

The sautéed greens may seem like an unnecessary faff, but they make such a difference to the visual and textural experience.

I have no idea where I found this parsnip soup recipe, but it was a long time ago. It’s one of the first entries in the tattered old notebook where I collected favourite recipes back in the day.

Parsnip soup with sautéed greens
(serves 4)

• 50g butter
• 1 medium onion, chopped
• 2 tsp ground coriander
• 7-8 medium parsnips, peeled and chopped (about 900g)
• 1 litre vegetable stock
• salt and pepper
• 1 Tb olive oil
• 2 garlic cloves, thinly sliced
• 200g fresh spinach, washed and drained

1. Melt the butter in a heavy saucepan over a medium-low flame.
2. Sauté the onion until soft and golden. Add the coriander and cook a couple of minutes more.
3. Reserve a half cup of parsnip, then add the rest to the saucepan. Sauté for five minutes.
4. Add the stock, season with salt and pepper, and increase the heat to medium-high.
5. When it reaches a boil, reduce the heat, cover and leave to simmer for half an hour or until the parsnips are tender.
6. Remove from the heat, cool slightly and then purée, adding a splash of water if the soup seems too thick.
7. Heat the olive oil in a large frying pan over a medium flame. Add the reserved parsnips and sauté until tender and golden.
8. Add the garlic and cook for another minute. Add the spinach and cook until wilted.
9. Reheat the soup if necessary, adjust the seasoning. Serve topped with the garlicky greens.

Tags: gluten-free, parsnips, spinach, vegetarian