Spiced parsnip soup

This is a great ‘winter warmer’. I had quite a few parsnips left over from Christmas and this seemed like a good way to use them up – adapted from a Thomasina Miers recipe – enough for 2 or 3 people:

  • 3 medium parsnips (about 300g)Parsnip_Soup
  • 1 tbsp oil
  • 1 onion (finely chopped)
  • 1 clove garlic (chopped/crushed)
  • About 20 black peppercorns
  • 1 clove
  • 1.5 tsp coriander seeds
  • A generous grating of nutmeg
  • 650ml of vegetable stock (or equivalent using cube/powder)
  • Lemon juice
  • Torn coriander leaves

Peel the parsnips and slice thinly. Heat the oil in a heavy-bottomed pan, add the onions and cook gently for 6 minutes. Add the garlic and continue cooking for another 2 minutes.

Meanwhile, finely grind the peppercorns, clove and coriander seeds. Stir the spice mix into the onions, and grate over the nutmeg. Stir-fry for 2 minutes. Stir in the parsnips, and then add the stock. Bring to a boil and simmer for about half an hour, until the parsnips are completely soft.

Prior to serving, blend, add lemon juice to taste, and stir in the coriander leaves.

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