It’s beginning to feel a lot like Autumn……It’s the first day in ages, that we haven’t actually left the house! Slippers are on, fire is lit and my eldest is already back in his pyjamas! Hibernation has begun, so i’m rooting out some old family favourites, that I’ve not made for months.
This is a great soup. The kids love it because it’s sweet, and the spices are warming without being too hot for them. I love it because it’s really quick to make and very, very cheap!
For all you meat lovers, this recipe works really well with smoked bacon. Just cut a couple of rashers into small pieces and fry with the parsnips and onions. A lovely sweet/salty combination!
Soup is one of the best things about the colder months. I would love to hear some of your favourite soup combinations!
Ps. I am working on the recipe for the cheese twists in the photo 😉
- 4 large parsnips
- 1 onion
- 1 clove of garlic
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 finely sliced red chilli
- 1 ltr boiling water mixed with 1 veg stock cube
- Ground black pepper and salt to taste
- 25g butter
- Peel the parsnips and cut into equally sized chunks. Finely slice the onions and add them to a large saucepan with the parsnips.
- Add the butter to the saucepan and fry on a low heat for 10 minutes, stirring regularly, until the onions are soft and the parsnips have some colour to them.
- Add the chilli, finely sliced garlic and all of the spices to the pan and fry for a further 2 minutes.
- Add the stock to the pan, season and cover. Simmer for 15 minutes, or until the the parsnip is tender.
- Blitz with a hand blender and serve