Parsnip Soup

Ingredients

1 tablespoon extra virgin olive oil

1 cup onion, chopped

2 garlic cloves, peeled and minced

1 teaspoon ginger, ground

1 teaspoon toasted ground cumin

1 teaspoon garam masala (Indian spice)

4 large parsnips, peeled and chopped

Few pats of butter

3 ½ cups hot vegetable or chicken stock or boiling water (see our recipes for stocks)

salt and freshly ground black pepper

1 cup double cream (optional)

1. In a Dutch oven, heat oil and sauté the onions for a few minutes. Add the garlic and spices and stir.

2. Add the parsnips and a few pats of butter. Stir the mixture, cover the pan with a lid and cook over low heat until parsnips are soft.

3. When the parsnips are softened, add enough hot stock to cover the vegetables. Bring to boil and season. Add the double cream, if desired.

4. Purée in a blender or food processor. Return to Dutch oven.  Reheat and add some liquid if too thick for your taste.  Serve warm.  

You may substitute carrots or celeriac for the parsnips.

Serves 4