There is nothing better than a bowl of warming winter soup, especially after a day out foraging.
- 3 parsnips – chopped
- 1 dandelion root – chopped
- 1 onion – chopped
- 1 stick of celery – chopped
- A knob of butter or a splash of oil
- A teaspoon of whole grain mustard or a pinch of thyme.
- Salt and pepper to taste
Put the onion, celery and butter in a pan and gently cook until tender. Add the parsnips and dandelion root and continue to gently cook for a minute or two longer, add the thyme if using.
Cover with water/stock and simmer until the roots are soft.
Whizz up until creamy and smooth, stir in the mustard (if using) and season to taste.
A sweet, rooty winter warmer.