Spiced Parsnip Soup Recipe

Ingredients

• 40g/1 1/2 oz butter

• 1 onion, chopped

• 675g/1 1/2 lb parsnips, diced

• 5ml/1 tsp ground coriander

• 2.5ml/1/2 tsp cumin

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/1/4 tsp chili powder

• 1.2litres/2 pints chicken stock

• 150ml/1/4 pint single cream

• 15ml/1 tbsp sunflower oil

• 1 garlic clove, cut into julienne strips

• 10ml/2 tsp yellow mustard seeds

• salt and ground black pepper

Serves 4-6

Method:

1. Melt the butter in a large saucepan and fry the onion and parsnips gently for about 3 minutes.

2. Stir in the spices and cook for 1 minute more. Add the stock, season to taste with salt and pepper and bring to the boil, then reduce the heat. Cover with a tight-fitting lid and simmer for about 45 minutes, until the parsnips are tender.

3. Cool slightly, then place in a blender and puree until smooth. Return the soup to the pan, add the cream and heat through gently over a low heat.

4. Heat the oil in a small pan, add the julienne strips of garlic and yellow mustard seeds and fry quickly until the garlic is beginning to brown and the mustard seeds start to pop and splutter. Remove the pan from the heat.

5. Ladle the soup into warmed soup bowls and pour a little of the hot spice mixture over each. Serve at once.

Notes : Crushed coriander seeds may be substituted for the mustard seeds in the garnish.