foody

Ingredients

• Small knob of butter

• 1 onion (sliced)

• 2 garlic cloves (sliced)

• Small piece of root ginger (peeled & sliced)

• 6 large parsnips (peeled & chopped)

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 cardamom pods

• 1.2 ltrs vegetable stock

• 150ml pot of double cream

To serve

o 1tsp olive oil

o 1tsp toasted cumin seeds

o 1 red chilli (deseeded & sliced)

o Coriander leaves

Method

1) Heat the butter in a large saucepan.

2) Add the onion and cook for a few mins till softened.

3) Add the garlic & ginger, cook for 1 min.

4) Add the parsnips & spices, cook for a further few mins until fragrant.

5) Pour over stock and gently simmer for 30 mins.

6) Add most of the cream & bring to the boil, then turn off heat.

7) Blitz soup until completely smooth in a blender.

8) Serve with bowls topped with a drizzle of oil, cream, and cumin seeds, sliced chilli, and coriander leaves.

*soup can also be chilled & frozen to upto 3mths

Ingredients

 2 tbsps olive oil

 1 onion (finely chopped)

 2x (each) medium carrots, celery sticks (pealed& finely chopped)

 1 small fennel bulb, (trimmed, & finely chopped)

 250g (each) turnip, celeriac, & parsnip (peeled & finely chopped)

 140g frozen peas

 140g tinned haricot beans

 1.6 ltrs of boiling water

 Seasoning to taste

For the pesto

• 1 large bunch of basil

• 1 clove garlic

• 100ml extra virgin olive oil

• Grated parmesan & croutons to serve

Method

I. Heat the oil in a large frying pan, and sweat the onion, carrots celery, fennel, turnip, celeriac, parsnip for 5-10 mins

II. Pour over 1.6ltrs of boiling water, season and simmer for 10-15 mins until vegetables are tender.

III. At the last moment add the peas and the beans, and cook for a further 1min.

IV. Taste and season with salt & pepper to taste.

V. Meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water.

VI. Pat dry and puree all the ingredients in a blender.

VII. Season to taste

VIII. Add some of the pesto sauce onto the freshly bowled soup.

IX. Place out parmesan & croutons as a added extra.

Ingredients

• 1 onion (chopped)

• 2 garlic cloves (crushed)

• 4 tbsps olive oil

• 2kg tomatoes

• 2 tbsps sugar

• 2 tbsps white wine vinegar

• 750ml water

• Seasoning to taste

For the gremolata

o 1 lemon (zest & juice)

o 3 tbsps olive oil

o 2 garlic cloves (crushed)

o Bunch of flat leaf parsley (finely chopped)

Method

1) In a large shallow pan, fry the onion and the garlic in the olive oil on a low heat, for 8 mins DO NOT BROWN.

2) Roughly chop the tomatoes and add to the onions & garlic with the sugar, vinegar, 750ml water and seasoning.

3) Bring to the boil and simmer for 35mins, stirring time to time.

4) Whizz with blender until smooth.

5) For the gremolata mix together the lemon zest, juice olive oil, garlic, & parsley.

6) Serve on top of the soup.