Autumnal Parsnip Soup

Continuing the Autumnal theme this is one of the Soups I’ve taken to making – they’ll keep for a while in the fridge and make a great lunch – I carry mine chilled to work in a Thermos and heat it up there. This soup was inspired by a work colleague who’d been planning to make the same, and some organic parsnips at the supermarket which were on offer. This soup combines rich parsnip flavours with a hint of curry warmth and spice – unmistakeably autumn.

  • 4 medium parsnips
  • 1 1/2 sticks of celery
  • 3 onions
  • 3 cloves garlic
  • 2 teaspoons medium curry powder
  • pinch ground cumin, pinch ground coriander
  • 1 liter vegetable stock (inc. a dash of white wine)
  • 100 ml double cream

I started by roughly peeling and chopping the parsnip, peeling and quartering the onions and slicing the celery. This is most of the prep already done.

The next step is to transfer all these vegetables to a roasting tin (reserve a little celery), drizzle a little vegetable oil over all the veg and sprinkle over the curry powder. Roast at about 200 degrees C (conversion here) for 30 minutes. This intensifies the flavour of the veg.

While the vegetables roast crush the garlic and add to the slowly simmering vegetable stock together with the reserved celery. I added some other left over vegetable stalks to mine and removed them later to add flavour. (While the stock boils and vegetables roast you could learn a little about parsnips by clicking here). The next step is to add all the roasted veg to the stock, a dash of white wine (we keep a cheap bottle in the fridge to cook with), a couple of pinches of salt, and a pinch of both ground cumin and ground coriander for a little more flavour. Simmer for about twenty minutes until all the parsnips are cooked.

Finally, using a hand blender blend all the veg and liquid together and add the cream – continue blending until you’re happy with the consistency.

Published in: on 2 November, 2008 at 1:49 pm  Leave a Comment  
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