I’m not a big fan of parsnips but every now and then I just have to give them another chance. I can’t think of any other food I do this with. So far this soup is the best parsnip recipe I’ve found.
Sun Oven Parsnip Soup
(Adapted for the Sun Oven from Jamie Oliver’s Food Revolution)
2 tablespoons olive oil
2 carrots, peeled and sliced
2 celery stalks, sliced
2 small onions, chopped
1 1/2 pounds parsnips, peeled and chopped
1 1/2 inch piece of fresh ginger root, peeled and chopped
2 cloves garlic, peeled and chopped
1 1/2 quarts chicken or vegetable broth
salt and pepper to taste
fresh cilantro leaves for garnish (optional)
Set Sun Oven out to preheat.
Put the oil in a pot large enough to hold all the ingredients, add the chopped vegetables, stir to coat. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, 30 to 40 minutes. Add the broth, replace the lid, and continue cooking until vegetables are very tender, another 40 minutes to 1 hour. Remove pot from the Sun Oven. Using an immersion blender, puree the soup until smooth. Season with salt and pepper. Ladle into bowls and garnish with the cilantro leaves.