Weekly soup for Souper Sunday: Spiced parsnip soup

This week I prepared a

Spiced parsnip soup

Spiced parsnip soup 001

We like the parsnip’s sweetness in combination with ginger and chili.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Spiced parsnip soup
Categories: Vegetarian, Soup
Yield: 6 Servings
Scharfe Pastinakensuppe 002

Ingredients

      Small knob of butter
1     Onion , sliced
2     Garlic cloves , sliced
      Small piece fresh root ginger , peeled and sliced
6 large   Parsnips , peeled and chopped
1 teasp.   Cumin seeds
1 teasp.   Coriander seeds
2     Cardamom pods
1 tablesp.   Garam masala
1.2 liters   Vegetable stock
150 ml   Pot double cream
H TO SERVE
1 teasp.   Olive oil
1 teasp.   Toasted cumin seeds
1     Red chilli , deseeded and sliced
      Coriander leaves

Source

  GoodFood magazine, November 2009

  Edited *RK* 12/13/2009 by
  Ulrike Westphal

Directions

1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.

2. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

:Easy
:Prep 30 mins
:Cook 40 mins

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This is my 30th post for Debbies Souper Sunday and soup 32 this year.

Pages: 1 Button German 2 Button English

(submitted to Weekend Gourmet Blog Carnival on Feb 08, 2012)


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