Plentiful Curried Parsnip Soup

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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. 

For more tasty and easy meals, follow our blog here and our Twitter account over at @Love_Food_UK

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