Parsnip,Lemon and Thyme Soup

Parsnips, 3 parsnip (9" long)
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 3 cloves
Chicken stock, home-prepared, 4 cup
Lemon juice, freshly squeezed (from one whole lemon)
Lemon Peel, approx 1 tbsp (from one whole lemon)
Coconut Oil, 1 tbsp
Red Lentils, 3 tbsp
Thyme, fresh, 1 tsp
Half and Half Cream, 1 container, individual (.5 fl oz)

Use a reasonably large pan to cook the soup.
You can use chicken or vegetable stock for the soup.
I used double cream for a richer soup.

1/. Chop the onion and garlic finely and fry in the coconut oil until soft.
2/. Scrub or peel the parsnips and cut into cubes about half an inch square. Add to pan and fry with onion and garlic for a few minutes until heated through.
3/. Add the stock, lemon rind and juice to the pan. Bring to the boil.
4/. Add lentils and thyme to the pan.
5/. Bring to the boil then reduce to a simmer until parsnips and lentils are soft.
6/. Taste and adjust seasoning before liquidising with a stick (immersion) blender.
7/. Gently stir in cream (or yoghurt if preferred).
8. Reheat but do not boil.
9/. Ladle into warmed soup bowls and serve with your favourite crusty bread.
Enjoy!

Serving Size: Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user PEBBLEGEEK.