Parsnip and ginger soup
Sweet parsnips and fiery ginger are a winning and warming winter combination.
Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent.
Add the garlic, ginger, cardamom, cumin and cayenne and stir for a couple of minutes. Tip in 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.
Allow the soup to cool slightly, then purée in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, thin it with some hot water from the kettle.
While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until just beginning to turn golden.
Serve the soup in warmed bowls with a trickle of cream or yoghurt and the toasted almonds scattered over the top. Finish with a grinding of black pepper.
- 1 tablespoon olive oil
- 15g butter
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4–5cm piece of ginger, peeled and finely chopped
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 500g parsnips, peeled and cut into 1cm cubes
- 800ml vegetable stock
- 200ml whole milk
- Sea salt and freshly ground black pepper
- 2–3 tablespoons flaked almonds or pumpkin seeds
- 1–2 tablespoons double cream or thick, plain (full-fat) yoghurt
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