A delicious warming soup, perfect for a simple and quick meal, serve with crusty bread.
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
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.
You can add more or less spices according to your taste. This soup can be frozen.