• 6servings
  • 40minutes
  • 261calories

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Nutrition Info . . .

VitaminsA, C, D, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. small knob of butter

  2. 1 onion , sliced

  3. 2 garlic cloves , sliced

  4. small piece fresh root ginger , peeled and sliced

  5. 6 large parsnips , peeled and chopped

  6. 1 tsp cumin seeds

  7. 1 tsp coriander seeds

  8. 2 cardamom pods

  9. 1 tbsp garam masala

  10. 1 1/5l vegetable stock

  11. 150ml pot double cream

  12. 1 tsp olive oil

  13. 1 tsp toasted cumin seeds

  14. 1 red chilli , deseeded and sliced

  15. coriander leaves

Instructions Jump to Ingredients ↑

  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.

  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.

  3. Another idea for parsnips: Creamy parsnip mash Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.


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