Curried parsnip soup
Serves 6
Easy
Prep:
Cook:
This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Skip to ingredients
Units:
- small knob of butter
- 1 onionsliced
- 2 garlic clovessliced
- small piece fresh root gingerpeeled and sliced
- 6 large parsnipspeeled and chopped
- 1 tsp cumin seed
- 1 tsp coriander seed
- 2 cardamom pods
- 1 tbsp garam masala
- 1.2l vegetable stock
- 150ml pot double cream
To serve
- 1 tsp olive oil
- 1 tsp toasted cumin seeds
- 1 red chillideseeded and sliced
- corianderleaves
Nutrition: per serving
- kcal261
- fat15g
- saturates7g
- carbs28g
- sugars13g
- fibre9g
- protein5g
- salt0.58glow
Method
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.
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.
