A colleague was eating the most divine soup in the staffroom at work. I asked her what it was, and she replied that it was one of her stand-by recipes, parsnip and ginger. I have a recipe for parsnip soup, so I took that, mixed it with a recipe I already had and made this delicious spicy smooth soup.
- 1 onion, chopped
- 1 tbsp olive oil
- 15g butter
- 2 cloves of garlic, chopped
- 3cm ginger root, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 500g bag of parsnips, (Misshapen parsnips v cheap in the shops at the moment)
- 1 litre vegetable stock (you can also use beef stock if you are not vegetarian)
- 1 small tub low calorie sour cream
- salt and pepper
- Melt the butter into the olive oil and slowly cook the chopped onions for ten minutes
- Add the chopped ginger and garlic, continue cooking
- Add the spices, and stir to incorporate
- Dice the parsnips and add to the pan, stir and then add the stock, and simmer for 20 minutes
- Puree the soup, season to taste, and blend in the sour cream.
There are so many ways to make parsnip soup. You could serve with bacon croutons, or sprinkle with chives, or toasted seeds. You can swap the stock around, substitute some of the parsnip for potato etcetera. I will post the curried parsnip soup another time.