Parsnips are under-rated. It has something to do with the fact that they can be woody if they are too old or bought out of season.But buy them when they are in season and at their prime, and they are wonderful winter vegetables.
With the julienned strips of garlic, deep fried until crisp, and the toasted mustard seeds topping the soup, this is one for the cold of Winter.
Spicy Parsnip and Carrot Soup
Prep time: 10 mins
Cooking time: 55 mins
Serves: 4 – 6 people, depending how you use it
3 Tblspn (40g) butter
675g of carrots and parsnips, peeled and diced. I used 3 parsnips and 1.5 carrots.
1.2l vegetable stock or water
1 tspn coriander powder
0.5 tspn cumin powder
0.5 tspn turmeric powder
0.25 tspn chilli powder
50ml single cream
1 Tblspn sunflower or olive oil
1 garlic clove, cut into julienne strips
2 tspn yellow mustard seeds
salt and freshly ground black pepper
Melt the butter in a large pan, and gently fry the onions, parsnips and carrots for about 3 minutes. Stir in the spices and cook for one minute more.
Add the stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes until the vegetables are cooked.
Puree in a blender or use an immersion blender to blend until smooth. Add the cream and heat gently on a low heat.
While it is reheating, heat the oil in a small fryingpan and add the julienned strips of garlic and the yellow mustard seeds. Fry quickly until the garlic is beginning to brown and the mustard seeds start to pop and splutter. Remove from the heat.
Before serving, pour a little of the garlic mixture including oil on the top of each plate of soup.