spicy parsnip soup
Spicy parsnip soup
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Parsnips make a great autumnal vegetarian starter or a hearty lunch with homemade bread.
Servings
6
Prep Time
20min
Cook Time
35min
Servings
6
Prep Time
20min
Cook Time
35min
spicy parsnip soup
Spicy parsnip soup
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Parsnips make a great autumnal vegetarian starter or a hearty lunch with homemade bread.
Servings
6
Prep Time
20min
Cook Time
35min
Servings
6
Prep Time
20min
Cook Time
35min
Ingredients
to serve
Servings:
Units:
Instructions
  1. Heat the oil in a large saucepan. Add the onion and cook for 3-4 minutes until softened, but not coloured. Throw in the garlic and ginger and cook for a further minute. Then add the parsnips and spices. Cook for a few minutes until fragrant. Pour over the stock and gently simmer for 30 minutes. Add most of the crème fraîche, bring to the boil and then turn off the heat.
  2. Blitz the soup until completely smooth in a blender, or with a stick blender.
  3. To serve, ladel into bowls, drizzle with the remaining crème fraîche and the olive oil, scatter with cumin seeds, sliced chillies and coriander leaves.
Recipe Notes

The soup can be frozen for up to 3 months.

You can add additional veg, like carrots if you wish, but remember to add additional stock to around 1.5L otherwise it will become too gloopy.

title

Nutrition Information

Amount Per Serving
Calories 195kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
9g
2g
456mg
27g
6g
9g
4g
14%
10%
19%
9%
24%
8%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 195kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
9g
2g
456mg
27g
6g
9g
4g
14%
10%
19%
9%
24%
8%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
Powered byWP Ultimate Recipe
FacebookTwitterPinterestGoogle+