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
