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Spicy Parsnip Soup

This is a brilliant winter recipe, one guaranteed to warm you up. Best served with warm, crusty bread.  

Parsnips are used to treat coughs and colds, rheumatism and arthritis.

Ingredients : Spicy Parsnip Soup
  • 250g Parsnips
  • 150g Celeriac
  • 900ml Vegetable Stock
  • 1 Onion
  • 1 Garlic clove
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cumin
  • 1/2 tsp Thyme (chopped)
  • 1/2 tsp Ground Ginger
  • 2 Cardamom Pods
  • 1 chilli - Birdeye chillies are great for this recipe.
  • Sprinkle of SeaSalt
  • 2 tablespoons Rapeseed/Olive/Sunflower Oil
  • 50ml Double Cream
  • Black Pepper
To make

1) Peel and dice the onion and add to a pan.  
2) Add the oil and fry on a low heat for 3-4 minutes until the onion starts to soften.
3) Crush the garlic and Cardamom pods and then add to pan 
4) Add the Coriander, Cumin, Ginger, Thyme and fry for another 3 minutes until spices release their flavours.
5) Peel and dice the Parsnips and Celeriac and add to pan
6) Dice and de-seed the chili and add to pan
7) Add the Vegetable stock, cover and simmer for 30 minutes, stirring occasionally. Finally add the cream. Simmer for further 5 minutes.
8) Season with Salt, Black Pepper and serve immediately

** If you want a smoother soup, blend for 15-20 seconds before serving.

(Serves 2-3 people)