KEEP your pumpkins for lanterns (for now at least) and turn to another of those seasonal veg for a great tasting soup – parsnips.
This dumbed down version of Charmaine Soloman’s spicy parsnip soup doesn’t take long to make and is a cheery enough to warm even the greyest day.
What you need
1lb parsnips, peeled and chopped into cubes.
2 stalks celery.
6 cups stock
2 tablspns oil
1 tsp mild curry powder
1/4 tsp white pepper
1/2 cup cream
1 tsp toasted cumin seeds and yoghurt to garnish.
What you do
Saute leeks until golden.
Add curry powder, chopped parships and celery and cook for a further 2 mins.
Add stock and simmer for 25 mins until tender.
Cool slightly and puree in a blender.
Reheat with the cream but don’t boil.
Garnish with toasted cumin seeds, choppped parsley and yoghurt.
The full recipe for this soup in Charmaine Solomon’s Complete Vegetarian Cookbook includes first making stock from parsnip peelings, parsley and leek green leves. It’s worth the effort if you’rve time but otherwise you can simplify it by using pre-prepared vegetable stock. This is a recipe I’ve tried and test many times and it’s always a winner. Keep it thick and serve with crusty bread for a supper – perfect after bonfire night.
Thanks to Marj Joly for the pictures of organic, allotment grown parsnips.