Spicy Parsnip & Potato Soup - Serves 4
40g butter
1 large onion, chopped
3 medium parsnips, chopped
2 medium potatoes, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon turmeric
salt and freshly ground black pepper
1 litre chicken stock
½ cup cream (optional), or for lower fat use milk
¼ cup parsley finely chopped (garnish)
1. Heat the butter in a saucepan, add the onion, parsnip and potato and cook gently for 5 minutes.
2. Add coriander, cumin and turmeric, and salt and pepper. Cook for 1 minute, stirring all the time.
3. Add stock and bring to a simmer for 20 minutes.
4. Purée the soup mixture with a blender or food processor.
5. Return to the saucepan. Add the cream or milk, then heat and serve with a sprinkling of parsley.
Note: If preferred, you can use pumpkin as a partial substitute for some of the potato.
Lyn Stewart, Gloucester Food Hub Member
40g butter
1 large onion, chopped
3 medium parsnips, chopped
2 medium potatoes, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon turmeric
salt and freshly ground black pepper
1 litre chicken stock
½ cup cream (optional), or for lower fat use milk
¼ cup parsley finely chopped (garnish)
1. Heat the butter in a saucepan, add the onion, parsnip and potato and cook gently for 5 minutes.
2. Add coriander, cumin and turmeric, and salt and pepper. Cook for 1 minute, stirring all the time.
3. Add stock and bring to a simmer for 20 minutes.
4. Purée the soup mixture with a blender or food processor.
5. Return to the saucepan. Add the cream or milk, then heat and serve with a sprinkling of parsley.
Note: If preferred, you can use pumpkin as a partial substitute for some of the potato.
Lyn Stewart, Gloucester Food Hub Member
