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PARSNIP SOUP

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Serves: 4

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  • Vegetarian
What does this mean?

This is a great make-ahead dish for winter- Just store in the firdge overnight. Cooking time 35 minutes.

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Ingredients

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  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 700 grams parsnips (chopped)
  • 300 grams floury potatoes (chopped)
  • 2 cloves garlic (chopped)
  • 2 teaspoons cumin seeds (lightly crushed)
  • 1.3 litres vegetable stock
  • 142 ml double cream (a pot)
  • 4 tablespoons fresh parsley (chopped)
  • salt
  • black pepper (freshly ground)

Method

  1. Heat oil in saucepan, add onion and gently sauté for 5 mins.
  2. Add the parsnips, potatoes, garlic and cumin and cook for a further 5 mins.
  3. Add stock, bring to boil and simmer for 15 mins until vegetable are tender.
  4. Pour into food processor and whizz until thickened but still textured.
  5. Return to pan, add double cream and bring to boil.
  6. Stir in the parsley and season if required before serving.

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