• 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


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