I just made this and it's wonderful- very delicate flavours and a little spicy. Here is how you make it:
Creamy Parsnip Soup with Pine Nuts and Sun-Dried Tomatoes:2 cups shredded parsnips
1/4 cup of pine nuts
1 Tablespoon apple cider vinegar
2 Tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon fresh garlic (very small piece)
1/4 teaspoon freshly ground mustard seeds
freshly ground black pepper to taste
1/4 teaspoon freshly ground chilli powder
4 cups *hot water *(either hot water from the tap, or water heated to less than 118 degrees in a pot, so the soup will remain raw and retain all of the enzymes and vitamins. You can, of course, cook the soup, but don't add it to the blender hot of you will have a big mess on your hands... blenders don't like hot hot soup).
1. Mix the above ingredients in the blender until smooth and creamy.
2. Shred another cup of parsnips to add to the soup when you are ready to serve it.
3. Cut up a several pieces of sun-dried tomatoes to top it off.
4. Take a spoon and drizzle olive oil or chilli oil over each bowl to make it look pretty.