Rain or shine, I love spending time on my allotment with my Thermos always at hand to keep me warm and nourished. My soup is made up of fresh ingredients all grown and usually enjoyed on my allotment. This soup is the perfect way to warm up on a chilly day. Accompanied by my trusty Jackhuahua, Pip, the long days on the plot with a warm cup of soup in hand is my idea of absolute heaven.See method...
- Heat the olive oil and butter in a saucepan over a medium-low heat and saute the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamon, cumin and cayenne and stir for a couple of minutes. Tip in the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft (about 15 minutes).
- Allow the soup to cool slightly, then puree in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, thin it with some hot water from the kettle.
- Whilst the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until they're just beginning to turn golden.
- Serve the soup in warmed bowls with a trickle of cream or yoghurt and the toasted almonds scattered over the top. Finish with a grinding of black pepper.
- 1 tablespoon olive oil
- 15g butter
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4-5cm piece of ginger, peeled and finely chopped
- ¼ tsp ground cardamon
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 500g parsnips, peeled and cut into 1cm tubes
- 800ml vegetable stock
- 200ml whole milk
- Sea salt & freshly ground black pepper
- 2-3 tbsp flaked almonds or pumpkin seeds to finish
- 1-2 tbsp double cream or thick, plain yoghurt to finish
ThanksThank you for sharing Jocelyn, we really enjoyed this.
Great mealFresh, filling and nutritious, everything you look for in a soup. I had mine with sourdough bread :)