Since parsnips are a classic vegetable featured in holiday meals, it makes perfect sense to honor this dependable root vegetable with a festive, spiced-up soup version!
Spiced Parsnip Soup
Since parsnips are a classic vegetable featured in holiday meals, it makes perfect sense to honor this dependable root vegetable with a festive, spiced-up soup version!
Ingredients
- 1 Gwillimdale onion
- 550 g Gwillimdale parsnips
- 2 cm Chunck of ginger grated
- 1 Apple
- 1/2 tsp Cinnamon
- 750 ml Vegetable stock
- 200 ml Milk
- Salt and pepper to taste
For Topping:
- Roasted parsnips and peppers
- Chopped green onion
Instructions
- Heat 2 tablespoons of water in the base of a large pan and sauté the onion with a pinch of salt for 5 minutes on a medium heat. Add the fresh grated ginger and cook for another 2 minutes.
- Add the chopped parsnips and apple to the pan with a little extra water. Cook for 3 minutes. Add ground ginger (if not using fresh), cloves and cinnamon (if using). Stir well to coat the parsnips and apple. Pour in the vegetable stock – just enough to cover the veggies and apple.
- Bring to the boil, then pop on the lid, reduce the heat and simmer for 15 minutes or until the parsnips are soft. Turn off the heat and leave to cool slightly. Whilst the soup is cooling, tip the cumin and mustard seeds into a small pan and toast over a medium heat for 2 minutes until they start to pop. Turn off the heat and put to one side.
- Add some of the milk to the parsnips and blend until smooth, adding more milk as needed to get the consistency you want.
- add the roasted parsnips, peppers and green onion to the top of the bowl and serve warm.