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2 Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
3 Use a stick blender to puree the soup until its nice and smooth. Add the creme fraîche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.