Slow Cooker Parsnip and Ginger Soup
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgXOyeIf5Vwt3_0r7vTttP71IP_5gN_qV2O0n9_9e6t3YVkVmwnDV76ff7vQddauTVgNzH-BnHaE1-7tEFh8l47to3lhtUdsIWkvLmvrIj7x4__67uHhY19vAWYc1QLKDvuk8S9mh7PpR/s640/IMG_5358.jpg)
I really like parsnips, but they only really grace my menus for Sunday lunch, roasted. I love the sweet, nutty flavour they have. Recently, we were eating at a steak restaurant and the only starter on the menu that I felt in the mood for, was parsnip soup. Three of us ended up ordering it. It was a very simple parsnip soup with a bit of cracked black pepper on the top and some garlic bread on the side. It was so good, that I could have gone home happy right then, never mind about the steak! Inspired, I bought a big bag of parnsips and set about making some kind of soup with them. Ginger is often put with carrot, another sweet vegetable, so I thought it was worth a try with parsnip. I really enjoyed the kick it gave the soup; it felt like the perfect kind of soup that would do you good if you had a cold! If you're doing Slimming World, this recipe is "syn" free if you switch ginger paste for ginger powder or fresh ginger.