SPICED PARSNIP SOUP
At the moment it feels like I’m going through every vegetable and attempting to make a soup with it. There are so many combinations and variations of soup recipes around on the web, in cookbooks or family recipes. This one isn’t a recipe I’ve ever come across before, in fact, this was the first time I’ve ever made a parsnip soup. Although I’m familiar with parsnips, roasted to be precise, cooked on a regular basis.
This soup is perfect for those cold winter nights, best served hot with some crusty bread. Parsnips are naturally sweet and earthy, but on their own they can be a little bland. The key to turning them into a lovely soup is to add some spices that will compliment the vegetable such as coriander and cumin.
You don’t need to to over complicate this recipe, it works better when you just keep it simple. Therefore you won’t need too many spices and just serve it with some bread and your on to a winner. That spicy kick will definitely appeal to those who like their food spicy, but for those who can’t handle the spice, reduce the amount of chilli flakes, or omit them completely for a milder flavour.
Ingredients: (Serves 4)
- 2 Tbsp Olive Oil
- 1 Medium Onion (Finely Chopped)
- 350g Parsnips (Peeled & Diced)
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Dried Chilli Flakes
- 850ml Chicken Stock
- 150ml Single Cream
- Salt & Pepper To Taste
- Paprika (Sprinkle On Top)
- Heat the oil in a large, heavy saucepan and add the onion and sweat over a low heat until they being to soften. Then add the parsnips and cook covered until they are soft.
- Add the coriander, cumin and chilli flakes and cook for a further 1 minute.
- Add the stock, salt and pepper and bring to the boil. Once boiled drop the heat to a simmer and leave for 20 minutes.
- Once cooked allow to cool slightly and whizz the soup either in a food processor or with a stick blender until smooth. (I always use a stick blender, its so much easier and there’s less to wash up)
- Add the cream and reheat without boiling. Dish up into warm soup bowls and sprinkle with a little bit of paprika.