Spicy Parsnip Soup
A delicious warming soup, perfect for a simple and quick meal, serve with crusty bread.
Serves 6
Ingredients
2 tablespoons of butter
1 tablespoon of vegetable Oil
1 onion chopped
2 garlic cloves, chopped
2cm piece of ginger, chopped
1 chilli deseeded and chopped, or chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 carrot, chopped
1 celery stalk, chopped
1 leek, chopped
4/5 parsnips peeled and chopped
2 tablespoons of fresh chopped coriander
900ml veg or chicken stock
Method
Heat the butter and oil in a pan and gently soften the onion garlic, ginger and chilli. Stir in the spices and cook for a further 2 minutes. Add the carrots, celery and leek, cook for a further 5 minutes. Add the parsnips and 1 tablespoon of fresh coriander. Cook for 5 minutes then add the stock, stirring well and bring to the boil. Reduce the heat, cover and cook until the vegetables are tender. Leave to cool and then blend to a finer consistency. If the soup is too thick add a little cold water accordingly. Reheat to serve – sprinkle the remaining coriander.
Cooks Tips
You can add more or less spices according to your taste. This soup can be frozen.
You can also store it in the fridge for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.
