Spicy Parsnip Soup – Great for cold winter evenings with a hot, wholegrain roll and butter!
500g Parsnips – Peeled and chopped
1 Red Chili – Deseeded
1 Large White Onion – Chopped
2 Cloves Garlic – Finely Chopped
1 Teaspoon Cumin Seeds
1 Teaspoon Ground Coriander
1/2 Teaspoon Mustard Seeds
2 and 1/2 Litres Vegetable Stock (Home made or a Low Sodium Variety)
25g Unsalted Butter
1 Tablespoon Olive Oil
In a large pan dry-fry the coriander, mustard seeds, and cumin seeds for around a minute to release their flavours.
Add the olive oil, onion and garlic and cook gently until the onion is really soft.
Stir in the chili pepper and parsnips, cook for a further two minutes then add the stock.
Bring to the boil then cover and simmer for around half an hour or until the parsnip is thoroughly cooked.
Remove from the heat and allow to cool a little before adding the butter and blending until smooth.