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Parsnip and Cinnamon Soup

*Use soya milk and vegan margarine for vegan version

Serves: 4–6
Time to prepare: 15 mins
Time to cook: 20 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)

Ingredients

  • 450g/1lb parsnips – peeled and chopped
  • 1.2 ltr/2 pints milk* (or milk and vegetable stock)
  • 1 tsp cinnamon
  • 50g/2oz butter*
  • 2 bay leaves

Instructions

  1. Melt butter, add parsnips and sweat the mixture gently until cooked.
  2. Add milk or milk/stock mixture and liquidise.
  3. Reheat and add the cinnamon and seasoning to taste.

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