Curried Parsnip Soup

500g parsnips
2 onions
5 cloves of garlic
1 tsp chopped ginger
1 tsp coriander
1 tsp cumin
pinch of cinnamon
3 cardamon pods. or instead of the last 4 ingredients 1 or 2 tsp curry powder according to taste.
1 small handful of rice
500ml milk
500ml water
1 small bunch coriander leaf (optional, if you have it!!)
Butter salt pepper and 1 bayleaf.

If you use the seeds, then roast the corriander cumin cardamom and grind in blender, processor or pestle and mortar.
Slice onions and stew in good knob of butter.
Add chopped garlic and ginger and then the peeled and chopped parsnips.
Add spices (or curry powder instead), sweat for 5 minutes.
Add rice, bayleaf salt and pepper milk and water ( I usually add a low salt veg oxo cube too).
Bring to boil and simmer for 40 minutes.
Remove cardamoms and bayleaf, and liquidise.
Add chopped coriander and serve!
Especially yummy using Tony’s fab parsnips!!!

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