I have been spending lots of time with Pari lately. I have been convincing her to cook more of her own food and she has been convincing me to exercise with her. It's a lovely symbiotic relationship. When she was over recently we cooked this soup since it was so easy and fast. And the time it saved us gave us lots of time to read our fitness magazines. Did we do any exercise? Maybe, if you count flicking pages and going back for seconds. At least the soup was healthy and delicious.
Butternut Squash and Parsnip Soup
2 parsnips (400 g), peeled and chopped
1 butternut squash (400 g), peeled and chopped
a thumb-size piece of ginger root, peeled and minced
500 ml vegetable stock
1/2 c cream or milk (or more, if you like)
pinch of mixed spice or nutmeg
Put the squash, parsnip, ginger, and stock in a large pot. Bring to a boil and simmer for about 15 minutes, until the vegetables are soft.
Puree using an immersion blender (or by transferring to a blender in batches).
Add the cream or milk, stir, and serve, garnished with spice or nutmeg.