Parsnip soup recipe
Parsnips are at their best in winter. Choose small parsnips, as the larger specimens may be a little woody in the centre.
Preparation time: 10 minutes
Cooking time: 25 minutes
- 875ml vegetable stock
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 large tart green apple, peeled, cored and cut into chunks
- 600g parsnips, cut into chunks
- 310ml milk
- 4 tablespoons natural yogurt
- 2 tablespoons fresh coriander leaves, to garnish
1. Warm the stock in a large saucepan over low heat.
2. Heat the oil in a large heavy-based saucepan. Cook the onion over medium heat, stirring frequently, for 5 minutes, or until softened.
3. Add the garlic, coriander, cumin and turmeric and cook, stirring, for 1 minute.
4. Pour the warmed stock into the pan and add the apple, parsnips and salt to taste. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
5. Remove the pan from the heat and stir in the milk. Process the soup in a food processor or blender until puréed. Return the soup to the pan and heat gently until just boiling.
6. Ladle into bowls. Swirl 1 tablespoon yogurt through each serving and garnish with fresh coriander.