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Spiced parsnip soup

Ingredients

  1. Step 1 small knob of butter
  2. Step 2 1 onion , sliced
  3. Step 3 2 garlic cloves , sliced
  4. Step 4 small piece fresh root ginger , peeled and sliced
  5. Step 5 6 large parsnips , peeled and chopped
  6. Step 6 1 tsp cumin seed
  7. Step 7 1 tsp coriander seed
  8. Step 8 2 cardamom pods
  9. Step 9 1 tbsp garam masala
  10. Step 10 1.2l vegetable stock
  11. Step 11 150ml pot double cream
  12. Step 12 1 tsp olive oil
  13. Step 13 1 tsp toasted cumin seeds
  14. Step 14 1 red chilli , deseeded and sliced
  15. Step 15 coriander leaves
Spiced parsnip soup
Calories: 261 Carbohydrate: 28 g Protein: 5 g Fat: 15 g
Cook time: 70 minutes Prep time: 30 minutes Total time: 100 minutes Servings: 6

TAGS

Lunch Soup British Josh Eagleton 400 kcal or less 6 serving Barney Desmazery Cardamom pod Cardamom pod Chilli Chilly Coriander seed Coriander seed Cumin seed Cumin seed Garam masala ginger Homemade spicy parsnip soup Lunch Over an hour parsnip parsnip Seasonal Soup Spicy parsnip soup Starter Vegetarian

Directions

  1. Step 1 Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
  2. Step 2 Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.