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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This warming vegetarian soup makes a great appetizer or a hearty lunch with homemade bread. Ingredients:
1/2 ounce butter |
1 onion, sliced |
2 garlic cloves, sliced |
1 teaspoon gingerroot, peeled and chopped |
6 large parsnips, peeled and chopped |
1 teaspoon cumin seed |
1 teaspoon coriander seed |
2 cardamom pods |
1 tablespoon garam masala |
5 cups vegetable stock |
1/2 cup heavy cream |
1 teaspoon olive oil |
1 teaspoon toasted cumin seed |
1 red chili pepper, deseeded and sliced |
2 tablespoons cilantro leaves |
Directions:
1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.
2. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.
3. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
4. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.
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