Spicy Parsnip Soup

Yields1 Serving

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

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.

Bring to boil and simmer until the parsnips are soft, then liquidize to a smooth consistency.

Serve with warm crusty bread.

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Spicy Parsnip Soup