A warming & uplifting soup that's perfect for blustery days!
Finely dice the onion & in a large pan sweat it slowly until it caramelises. (This creates a lovely rich flavour, so be sure to not miss out this bit!)
Meanwhile, finely dice the parsnips and carrots.
Add the parsnips and carrots to the pot and stir. Cook these in the oil for 10 minutes to help bring out their flavours
Add the wine & stir until it starts to absorb into the carrots and parsnips
Add the herbs, stock powder and water. Simmer slowly for at least half an hour.
Chop the Spring Greens (or whatever green you are using) and just before serving, stir into the soup & let simmer for a few minutes. You want them to retain their vibrant greeness.
Serve immediately & sprinkle with gremolata for added zing & flavour.
Finely mince the garlic, zest the lemon and very finely chop the parsley. .
Mix together and sprinkle on soups, pasta or anything dish that needs a bright lift.