Carrot And Parsnip Soup With Coriander

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La Tartine Gourmande


Recipe for a vegetable minnestrone soup
Peggy Pearce   •  18 Feb   •  Report
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1 lb peeled and diced carrots

7 oz (200 g) peeled and diced parsnips

7 oz (200 g) peeled and diced potatoes

5.5 oz (150 g) peeled and diced purple turnips

4 x garlic cloves, peeled and chopped finely

4 cup chicken stock

1 x bay leaf

1/2 tbsp ground coriander

1/4 cup fresh coriander leaves

2 tbsp olive oil plus more to serve

Grated Parmesan, to serve

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