heres the recipe for the squash, parsnip and ginger soup i just posted in food log
1 small onion, sliced
2 tbs olive oil
2 garlic cloves
6inch piece ginger
1 litre veg stock
juice of one lemon
salt and pepper
fresh coriander (cilantro)
gently fry onion in oil till softened, add crushed garlic and ginger chopped up fine, cook till fragrant.
chop up squash and parsnip into smallish rough pieces and add to pan with stock, bring to boil then turn down and slowly simmer till veggie are tender (took me about 1/2 hour).
blitz up in blender, pour back into pan, add lemon juice and lots of s & p. serve with fresh coriander on top...mmmmm
this recipe comes [adapted] from the green world cookbook from demuths veggie restaurant in bath, uk