Spiced parsnip soup

400 kcal or less 6 servings cardamom pod cardamom pods chilli chillies coriander seed coriander seeds cumin seed cumin seeds garam masala ginger homemade spicy parsnip soup lunch recipes over an hour parsnip parsnips seasonal recipes soup spicy parsnip soup starter recipes vegetarian recipes

N/A

Source

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 tsp cumin seed

1 tsp coriander seed

2 cardamom pods

1 tbsp garam masala

1.2l vegetable stock

150ml pot double cream

1 tsp olive oil

1 tsp toasted cumin seeds

1 red chilli , deseeded and sliced

coriander leaves

Method

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.

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.