Spiced Parsnip Soup

Spiced parsnip soup

Serves 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon sunflower oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2cm piece of fresh ginger, finely chopped
• 1 chilli, deseeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• teaspoon ground turmeric
• 2 cardamom pods
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 leek, (white part only), finely chopped
• 4 - 5 parsnips, peeled and roughly chopped
• 2 tablespoons chopped coriander
• 400ml coconut milk
• 600ml hot vegetable stock
• Sea salt and freshly ground black pepper

Method

• Heat the butter and oil in a large pan, add the onion, garlic, ginger and chilli and cook over a medium heat for five minutes, until softened.
• Stir in the spices and cook for 1 minute. Add the carrot, celery and leek, reduce the heat and cook for five minutes.
  
• Finally add the parsnip chunks and half the chopped coriander. Mix thoroughly and cook for 2 minutes, then pour in the coconut milk and hot stock.
  
• Bring to the boil, then reduce the heat, cover and cook for 15-20 minutes, until the vegetables are soft.
  
• Cool slightly and blitz in a food processor or with a handheld blender. Reheat gently, season to taste and sprinkle with the rest of the chopped coriander.

Riverford Farm Cook Book

The recipe for this sweet and spicy soup was reproduced from the wonderful Riverford Farm Cook Book by Guy Watson and Jane Baxter, RRP £16.99. The book is available from their website www.riverford.co.uk, or you can buy it from Saga Books.