Recipes: Spiced parsnip soup

This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread

Ingredients

small knob of butter
1 onion , sliced
2 garlic cloves , sliced
small piece fresh root ginger , peeled and sliced
6 large parsnips , peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods
1 tbsp garam masala
1.2l vegetable stock
150ml pot double cream

TO SERVE

1 tsp olive oil
1 tsp toasted cumin seeds
1 red chilli , deseeded and sliced
coriander leaves

1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
2. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

Another idea for parsnips: Creamy parsnip mash
Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.

NUTRITION PER SERVING: 261 kcalories, protein 5g, carbohydrate 28g, fat 15 g, saturated fat 7g, fibre 9g, sugar 13g, salt 0.58 g 

source: bbcgoodfood.com