So morish a recipe if ever there was one! Filling, tasty and a firm favourite that makes a great starter or a substantial lunch.
Ingredients
Serves upto 6
1 tbsp cumin seeds
1 onion, sliced and chopped
600g of parsnips, peeled and chopped
1.2l vegetable stock (using two-three stock cubes)
Method
- Put the cumin seeds into a large saucepan and toast for about 5 minutes until they are releasing their heady aromas.
- Add the chopped onion.
Andrew: Where’s the cooking oil?
Dawn: I’m not using any in this recipe but it can be added to the saucepan after the cumin seeds have been toasted, if you prefer.
Andrew: You could also use coriander seed and cardamom seed. Let them ‘pop’ in the pan and then crush with the back of a spoon or with a pestle and mortar before continuing.
Dawn: Interesting twist. I will try that one.
- Cook the chopped onion until softened, for approximately 5 minutes or until tender.
- Next, add the vegetable stock and the chopped parsnips.
- Bring the saucepan contents up to boil and lower the heat.
- Simmer until the parsnips are soft, for approximately 20 minutes.
- With an electric hand whisk, blend the parsnips, cumin and vegetable stock mixture to form a smooth texture.
- Serve warm with crusty, tasty wholemeal bread and add a twirl of single cream into the top.
Andrew: I love this soup! A veggie friend make some some time ago and it was delicious. For a fabulous variation grate some Bramley apple into the soup after it has been blended, heating through for 3-4 minutes to add the apple flavour and texture.
Dawn: And oh, so very simple to make!!! Costs pennies to achieve a really tasty and nutritious meal.
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