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
- 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.
- Add parsnip with vegetable stock and bring to a boil. Reduce heat and simmer uncovered until parsnip softened.
- 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.
- 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.
- Ladle into the soup bowls and serve with a swirl of cream and griddled ciabatta.
Continue Exploring
Categories:
Hassle-Free Soup Vegetarian