| This recipe is liked by 1 person(s). |
Spicy Roast Parsnip Soup
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 1 hour
Source: Jenny
| 1/2tsp | Coriander Seeds |
| 1/2tsp | Cumin Seeds |
| 1/4tsp | Chilli Flakes |
| 1/2tsp | Ground Turmeric |
| 1/4tsp | Fenugreek |
| 1 Medium | Onion, finely chopped |
| 1 Clove | Garlic, crushed |
| 1/2 lb | Parsnip, peeled and chopped |
| Dash | Olive Oil |
| 4 Tbs | Unsalted Butter |
| 1/2 c | Double Cream |
| 2 Tbs | Plain Flour |
| 6 c. | White Beef Stock, (see recipe) |
Sea salt and ground black pepper for seasoning
Crush spices in mortar and pestle or blend in coffee grinder. Drizzle oil over parsnips and roast in hop oven for 20 minutes. Cook onion and garlic, without colouring, in butter over a gentle heat. After a few minutes add the roasted parsnips, flour and spice mix. Cook for around 10 minutes stirring occasionally. Add stock slowly to absorb the flour without lumps. Simmer gently for 20-30 minutes until the parsnips are soft. Zap in food processor. Add cream and season to taste.
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