Recipe400 g parsnips, peeled and chopped
375 g frozen garden peas
1 medium onion, chopped
1/2 tspn ground anise seeds
1 tspn olive oil
1.2 litres vegetable stock
Put the onion & parsnips in a large saucepan with the olive oil and fry gently. Grind the anise in a pepper mill or in a pestle and mortar and add to the pan. Once the vegetables have started to soften, add the vegetable stock, bring to the boil and continue to cook until the vegetables are completely soft. Add the peas and bring back to the boil.
Remove from the heat and blend.
|Approx Nutritional Values per Serving|