Spicy Parsnip Soup

We haven’t had a recipe for a while so I thought I’d share my supper with you.  This recipe serves 6 and is very filling.   Remember that soup freezes well (probably just by leaving it outside the back door at the moment) so consider making a double quantity and popping it in the freezer for an instant, warming treat for another time.

Also remember that spicy vegetables are rather good for the liver.  I know mine needs help…

I was going to talk to you very seriously about the iniquities of socks , but I’m rather tired so I’ll leave that for another day.   I have Opinions about socks so keep your eyes peeled.

SPICY PARSNIP SOUP

Utensils:
1 x large pan
1 x vegetable peeler
1 x hand blender

Ingredients: *mostly storecupboard
3oz / 90g butter
2 medium onions – chopped
2lb parsnips – peeled and cubed
1 tsp coriander
1 tsp cumin (freshly ground if poss but from the jar is fine)
½ tsp turmeric
1 ½ pints of chicken or vegetable stock *
¼ pint double cream *

Method:
Melt the butter in the pan
Add the onions, parsnips and spices and cook until the parsnips are softening (+/- 10 mins)
Add the stock and bring to the boil
Turn down the heat and simmer for about 20 minutes or until the parsnips are soft enough to puree
Allow to cool slightly then puree with the hand blender
Stir in the cream
Serve with crusty, seedy bread

* If you have no cream, use ¾ pint of stock and ¾ pint of milk

Also, if you don’t have the full amount of parsnips, a few carrots can added quite happily.  In fact, for variation and excitement, carrots can be substituted entirely, but try parsnips first.

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2 Comments

Filed under Food, Recipes

2 responses to “Spicy Parsnip Soup

  1. Please can we have your Opinion On Socks. I think they should be sold in threes.

  2. And I think many socks are, frankly, pants. So let’s read what you’ve got to say – when you can take time out from your manifold other tasks, of course.

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