Rhubarb and Strawberry Pavlova
With white chocolate
-
1 Hour 10 Minutes
-
Serves 8
45 mins
Serves 4
What you'll need…
- drizzle of oil
- 1 onion, chopped
- 400g carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 tsp ground ginger
- 600ml veg stock
- drizzle of cream
- salt and pepper to taste
The method
1
Heat the oil in a saucepan, add the onion and cook for a couple of minutes until soft. Add the carrots and parsnips, put the lid on, and leave to soften for a few minutes.
2
Add the ginger and stock, bring to the boil, and simmer for 30 minutes until the veg has softened.
3
Remove from the heat, and using a blender or food processor whizz until smooth.
4
Return the soup to the pan, add the cream and stir in whilst gently heating the soup. Season with salt and pepper to taste. Serve.
