Recipe - Parsnip And Ginger Soup

30 ml Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 Carrot
450 g Parsnips
1 2 in piece fresh root
ginger; chopped
1 One fourth l Fresh vegetable stock
10 ml Peanut butter
15 ml Tamari
Salt & freshly ground black
pepper
Sour cream to garnish

1. Heat the oil, add the, onion and saut‚ gently, then add the garlic,
carrot parsnips and ginger, and continue cooking until tender.

2. Add the stock, bring to the boil, simmer for 30 minutes or until the
vegetables are tender.

3. Add the peanut butter and tamari and season to taste. Allow to cool
slightly before pur‚eing in a food processor or blender. Serve garnished
with a swirl of sour cream.

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