For 3 - 4 people –
depending on appetite!
You can vary the amount of
spices according to taste – just keep on trying it! Ideal on a cold, wet
winter’s day, and fills the kitchen with an irresistible smell!
Preparation: 10 minutes
Cooking: 30 minutes
1 large onion, chopped
1 clove garlic, chopped
1lb / 500gms. parsnips,
peeled and chopped
Large knob of butter or
a generous glug of olive oil
1 teaspoon celery salt, or
two sticks celery, chopped
1 dessertspoon madras
1 dessertspoon garam masala - optional
chicken Oxo cube
1 pint water [approx.]
3 tablespoons chopped
4 tablespoons single cream
1. Put the butter or oil
into a large saucepan, heat until sizzling, and add the onion and garlic [and
celery, if using.] Stir thoroughly and sauté for a few minutes until they
start to soften.
2. Add the chopped
parsnips, and again stir, sautéing for a few more minutes.
3. Add the spices, stir in
and cook for a minute or so before adding the water and stock cube.
4. Simmer for 15 minutes,
until the parsnip is cooked, taste and adjust seasoning as necessary.
5. Liquidise in a
food-processor – this should only take about 15 seconds.
6. Return to the saucepan,
and add the single cream and parsley. Stir and reheat gently for a few minutes,
before pouring into warmed bowls.
To finish -
some ideas to try!
1. Add a thumb-sized knob of ginger, finely chopped, when sautéing the onion, to give extra flavour and aroma.
Swirl a little single
cream onto each bowl, and sprinkle each with a little chopped fresh parsley.
3. Fry some sage leaves in
olive oil and sprinkle on top of the soup.
4. Throw in a handful of
chopped leeks and cook for a further 5 minutes, at Step 6. [You can also use
frozen chopped leeks]
5. Serve with garlic croûtons,
or some French bread / ciabatta / wholemeal bread.
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