spicy parsnip souprating:
Parsnip lends itself vey well to a smooth warming soup. This one is so easy it almost makes itself.
- Parsnips - about 1lb
- Red Onion - 1
- Chicken or vegetable stock
- Cumin seeds - 1 tsp
- Corriander seeds - 1 tsp
- Crushed chillis - 1/2 to 1 tsp (optional)
- Salt - pinch
Chop the onion, peel the parsnips and slice.
Grind the spices in pestle and mortar.
Put a little olive oil in a saute pan, heat, then fry the onion and parsnip, stirring often, until the parsnip is well browned on all sides and starting to soften. This will take seven to ten minutes. Add he ground spices about half way through. Add the stock and water, about 1pt. Simmer the mixture gently until the parsnip starts to break up.
Transfer to blender and blitz until smooth. Check saltyness!
Eat at once or re-heat later.
You can make the soup more or less zingy by adjusting the amount of crushed chilli, or leave it out altogether if you don't like heat.
We recently made a version of this with two large parsnips and half a celeriac. Method's the same, just peel the celeriac and cut it into chunks, throw those in with the parsnip bits to fry.