A delicious warming parsnip & ginger winter soup recipe for you. Sweet parsnips & fiery ginger: Souper easy & souper yummy, you're welcome!
Method
Heat a good glug of olive oil in a big saucepan over a medium-low heat and sautee the onion for approx 10minutes, until soft and translucent.
Add the garlic, ginger, cardamom, cumin & cayenne and stir for a couple of minutes.
Add in the parsnips and mix them in well before pouring in the stock.
Season with salt & pepper and simmer the soup until the parsnips are very soft, approx. 15mins.
Once the parsnips are soft puree the soup with a stick blender until smooth.
Add the coconut milk and adjust the seasoning. Mix well and....
Ingredients (serves 4)
olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
4-5cm piece of ginger, peeled & finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
500g parsnips, peeled & cut into small cubes
800ml vegetable stock
400ml coconut milk
salt & pepper
Voila, enjoy!
Recipe adapted from Hugh Fearnley-Whittingstall's book River Cottage Veg Everyday