Spicy Parsnip Soup

 In

Spicy Parsnip Soup

Yields1 Serving
 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
1

Heat 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.

Ingredients

 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

Directions

1

Heat 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.

Notes

Spicy Parsnip Soup