Supa crema de pastarnac / Cream of parsnip soup

Chiar si vara, vremea ploioasa imi face deseori pofta de o supa crema calda si aromata. Pentru ca imi plac mult radacinoasele, (mai ales la cate kilograme am fiert de cand am inceput diversificarea :)) azi am facut o supa crema de pastarnac suuuuper buna! Am mancat-o calda, cu chipsuri de legume si crutoane… Adevarat „comfort food” :)

Ingrediente:

• 500g pastarnac
• 1 ceapa mare
• 3 catei de usturoi
• 2 cartofi medii
• 2 lg ulei de masline
• 1 lg drojdie inactiva
• 1 lgt coriandru
• sare, piper

Decojim pastarnacul si cartofii, curatam ceapa si cateii de usturoi si le tocam pe toate grosier. Calim ceapa si usturoiul in doua linguri de ulei de masline, adaugam apoi restul legumelor si punem totul la fiert in apa cat sa le acopere.

Eu nu pun extrem de multa apa pentru ca imi plac supele dense si cremoase :) Adaugam sare, piper, coriandru, iar cand legumele sunt fierte al dente, punem si drojdia inactiva si mixam supa cu blenderul vertical. Pofta mare!

*Baby-friendly: folositi foarte putina sare doar dupa varsta de 1 an, iar piper cu masura, fiind un condiment puternic si iritant gastric. Caliti legumele in putina apa si adaugati uleiul in supa la final.

ENGLISH VERSION 

Even during summertime, rainy weather makes me crave for hot, creamy soups. Because I love root vegetables (especially because I’ve been boiling so many since we started solids :)) today I made a suuuper tasty cream of parsnip soup! I enjoyed it warm, with veggies chips and croutons… Real comfort food :)  

Ingredients:

• 500 g parsnip
• 1 large onion
• 3 cloves of garlic
• 2 medium potatoes
• 2 tbsp olive oil
• 1 tbsp inactive yeast
• 1 tsp coriander
• salt, pepper

Peel the parsnips and potatoes, onion and garlic and roughly chop them all. Saute the onion and garlic until translucent in 2 tablespoons of olive oil, then add the rest of the ingredients and water to cover them, I like to add little water because I like my soups thick and creamy. Add salt, pepper, coriander and when the veggies are al dente, add the yeast as well and blend everything using an immersion blender. Enjoy!