There’s nothing better than a warm and comforting mug of soup to cheer you up on a cold winter’s day. This recipe for spiced parsnip soup is packed full of delicious ingredients and is also super healthy.
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 40 minutes
What You’ll Need:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- ½ tsp turmeric
- thumb-size piece fresh ginger, peeled and finely chopped
- 750g parsnips, peeled and cut into chunks
- 1.2 litres chicken or vegetable stock
- 200ml milk
- root vegetable crisps, to serve
What To Do:
1.Heat a large saucepan until hot. Add the cumin and coriander seeds, and toast for 1-2 minutes, until fragrant; grind well using a pestle and mortar. Add the oil to the pan and gently fry the onion, garlic, ground spices, turmeric and ginger over a low heat for 10 minutes. Add the parsnips and stir well to coat in the spices.
2. Pour over the hot stock and bring to the boil. Reduce the heat and simmer, uncovered, for 30 minutes or until the parsnips are tender.
3. Stir in the milk then, using a hand blender, whizz until smooth (you might need to add a little water, depending on how thick you like your soup). Return to the heat, then simmer to warm through. Season to taste. Ladle into mugs and serve with a few root vegetable crisps.
Recipe from Marks & Spencers.