Parsnip and cumin soup

Parsnip and cumin soup is a heart-warming bowl of goodness. The perfect warming, soup to shake off the winter cold!

You will need

  • Large pot
  • Hand blender
  • Griddle pan

Ingredients

Serves 4
  • 550 g (1 lb 4 oz) parsnip, peeled and chopped into chunks
  • 1,1 litre (2 pint) of vegetable stock
  • 2 medium size white onions, peeled and roughly chopped
  • 2 garlic clove, minced
  • 3 tsp of ground cumin
  • 2 tbsp of single cream
  • 2 tbsp of butter
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Garnish

  • 4 tbsp of single cream
  • 1 ciabatta loaf

Preparation Method

50 minutes
  1. Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with minced garlic over medium-high heat until they softened. Add cumin and continue cooking for another 5 minutes.
  2. Add parsnip with vegetable stock and bring to a boil. Reduce heat and simmer uncovered until parsnip softened.
  3. Pour cream into a pot and using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
  4. Meanwhile, put a griddle pan on a high heat. Slice ciabatta at an angle griddle until lightly charred on both sides. Rub the garlic into the toasted ciabatta on both sides.
  5. Ladle into the soup bowls and serve with a swirl of cream and griddled ciabatta.

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