Parsnip and Ginger Soup 06.05.2013
A wonderfully warming wintery soup with a bit of kick. Highly excellent with some crusty bread and an open fire. From Hugh Fearnley-Whitingstall’s very ace River Cottage Veg Every Day.
Ingredients
- 1tbsp olive oil
- 15g butter
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 5cm piece of ginger, peeled and finely chopped
- ¼ tsp ground cardamon
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 500g parsnips peeled and cut into 1cm cubes
- 800ml vegetable stock
- 200ml milk
- salt and pepper
- cream or yoghurt (just a little bit for finishing)
- flaked almonds or pumpkin seeds
Method
Heat the oil and butter over a medium heat in a large saucepan. Add the onion and saute for about 10 minutes until soft and translucent.
Add the garlic, ginger and spices and stir for a couple of minutes.
Add the parsnips and stir until well coated with the spices. Then add the vegetable stock and season. Simmer until the parsnips are very soft – about 15 mins.
While you allow the soup to cool slightly, toast the almond flakes (or pumpkin seeds) for a garnish. Puree until smooth then return to the pan, add the milk and adjust the seasoning.
Serve with a trickle of cream or yoghurt and the toasted almonds.
File under soup winter autum vege
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