Parsnip Soup
A community recipe by Dr_ChanelleNot tested or verified by Nigella.com
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Heat oil in saucepan, add onion and gently sauté for 5 mins. Add the parsnips, potatoes, garlic and cumin and cook for a further 5 mins. Add stock, bring to boil and simmer for 15 mins until vegetable are tender. Pour into food processor and whizz until thickened but still textured. Return to pan, add double cream and bring to boil. Stir in the parsley and season if required before serving.
Heat oil in saucepan, add onion and gently sauté for 5 mins. Add the parsnips, potatoes, garlic and cumin and cook for a further 5 mins. Add stock, bring to boil and simmer for 15 mins until vegetable are tender. Pour into food processor and whizz until thickened but still textured. Return to pan, add heavy cream and bring to boil. Stir in the parsley and season if required before serving.
Introduction
This is a great make-ahead dish for winter- Just store in the firdge overnight. Cooking time 35 minutes.
This is a great make-ahead dish for winter- Just store in the firdge overnight. Cooking time 35 minutes.
Ingredients
Serves: 4
Metric
Cups
- 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)
- 1⅓ litres vegetable stock
- 142 millilitres double cream (a pot)
- 4 tablespoons fresh parsley (chopped)
- salt
- black pepper (freshly ground)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 24¾ ounces parsnips (chopped)
- 10⅗ ounces mealy potatoes (chopped)
- 2 cloves garlic (chopped)
- 2 teaspoons cumin seeds (lightly crushed)
- 2⅓ pints vegetable broth
- 5 fluid ounces heavy cream (a pot)
- 4 tablespoons fresh parsley (chopped)
- salt
- black pepper (freshly ground)
Method
Parsnip Soup is a community recipe submitted by Dr_Chanelle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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