Spiced Parsnip Soup
This creamy parsnip soup is a comforting and fragrant dish that combines the earthy sweetness of parsnips with aromatic spices like cumin, coriander, and garam masala. The addition of ginger and garlic adds a lovely depth of flavor, while a swirl of double cream lends a luxurious touch. Topped with a drizzle of olive oil and a garnish of toasted cumin seeds, sliced chili, and fresh coriander leaves, this soup is as visually appealing as it is delicious.
— Constant Cookbook
Ingredients
- small knob of butter
- 1 onion , sliced
- 2 garlic cloves , sliced
- small piece fresh root ginger , peeled and sliced
- 6 large parsnips , peeled and chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cardamom pods
- 1 tbsp garam masala
- 1.2l vegetable stock
- 150ml pot double cream
- 1 tsp olive oil
- 1 tsp toasted cumin seeds
- 1 red chilli , deseeded and sliced
- coriander leaves
Instructions
- 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.
- 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.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 261 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.58 milligram of sodium
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