Take an ingredient, cook it, blend it and you're done. Vary by adding in a second ingredient or spices, or better still, some meat or fish.
Gluts of seasonal vegetables can be enjoyed with a bountiful variety.
I have some brisket left over from Sunday Dinner and I have a glut of parsnip.
Straight to it ...
Soften some onion in butter, adding in spices - turmeric, coriander, fenugreek, asafoetida, ginger and garlic.
Peel and cube a large parsnip, tossing in the butter before adding in stock. Chicken stock is good - it's light in flavour, but vegetable stock would do fine.
Once the parsnip is soft, blend to a purée.
Adjust flavour and consistency with a little more water and sea salt where necessary.
Prior to serving, stir in some spinach and serve with shredded brisket dropped in the middle.
