Neals Yard Bakery Parsnip Soup Food

SPICY ROASTED PARSNIP SOUP

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
• Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
• Spread over a heavy baking sheet, then roast for 30 mins until tender.
• Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
• Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
• Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

SPICED PARSNIP SOUP

Steps:

• 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. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
• 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. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.