Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.

Parsnip, carrot, ginger and zucchini soup
From the kitchen of Shana Danon

Ingredients
10 carrots
2 zucchini
6 parsnips
1 teaspoon crushed ginger
olive oil
salt to taste
1 litre water

Method
Peel and dice the parsnips, carrots and zucchini into medium-sized pieces
Heat the oil in a saucepan, add veggies and ginger
Stir for a few minutes and let the veggies brown
Add water and bring to the boil, then simmer until the veggies are cooked
Add a pinch of salt, to taste
Blend and serve

Yum.