Spiced Parsnip Soup

  • 1 1/2 lb parsnips, peeled and cubed
  • 2 onions, chopped
  • 2 teaspoons garlic cloves, chopped
  • 2 to 3 tablespoon oil
  • 1/2 to 1 teaspoon cumin
  • 1 /2 to 1 teaspoon cardamom
  • 1/2 to 1 teaspoon coriander
  • 1/2 to teaspoon turmeric
  • 1 teaspoon ground ginger
  • 4 to 5 cups vegetable or chicken stock

In a skillet sauté  the onion and garlic in the oil. Add the cumin, cardamom, coriander, turmeric and ginger and cook for 2 or 3 minutes, stirring constantly. Add the parsnips and stock and simmer gently until tender, about 1/2 hour to 45 minutes. Puree the soup in batches (or use your immersion blender) and serve hot.

Serves 6 to 8.

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