At the moment I’m making soup every week and am trying out new recipes. Winter is a great time to do some soup experimenting as nothing beats a bowl of body warming soup on a cold day.
This parsnip and ginger soup comes from River Cottage Veg Every Day. This is an excellent book that has so many great recipes and ideas for incorporating more vegetables into your diet and I recommend you take a look at it.
I’ve adapted the recipe slightly. I didn’t have ground cardamon so I added 2-3 whole cardamon pods which I removed before blending. I also didn’t add any toasted nuts or cream at the end as I didn’t feel they were needed or something I wanted in my soup. I always keep some fresh ginger in my freezer and take it out and grate it whenever I need some so I used grated ginger rather than chopped ginger.
Parsnip & Ginger Soup
- 1 tablespoon olive oil
- 15 g butter
- 1 large onion
- 2 garlic cloves
- 4-5 cm piece of ginger
- 2-3 whole cardamom pods
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 500 g parsnips peeled and cut into 1cm cubes
- 800 ml vegetable stock
- 200 ml whole milk
- freshly ground black pepper
- Finely chop the onions and garlic
- Heat the olive oil and butter in a saucepan and gently saute the onions for about 10 minutes until soft. Make sure not to get any colour on them.
- Add the garlic, ginger, cardamom pods, cumin and cayenne and stir for a couple of minutes.
- Add the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.
- Blend using a stick blender until smooth.
- Add the milk and some further seasoning and heat through. If the soup is too thick add some more water.
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