Spicy Parsnip Soup
1 pound parsnips, peeled and sliced into 1cm thick ‘discs’
1 medium onion, chopped finely
2 cloves garlic, crushed
1 C celeriac, finely chopped
1 quart stock (vegetable or chicken)
½ tsp coriander, ground
½ tsp cumin, ground
½ tsp turmeric
¼ tsp chili powder
1 tablespoons sunflower oil
Salt and pepper to taste
1Heat the sunflower oil in a large saucepan. Add the onion and celeriac, and soften for three minutes. Add the garlic and the spices and stir over high heat for a quarter of a minute, before adding the parsnips and stock. Season to taste.
2 Bring to boil and simmer until the parsnips are soft, then liquidize to a smooth consistency.
3 Serve with warm crusty bread.