Name: Curried parsnip soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 2 tablespoon vegetable oil; 1 teaspoon ground cumin seeds; 1 teaspoon ground caraway seeds; 5 piece ginger, finely chopped; 1/4 teaspoon chilli flakes; good pinch ground cloves; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala; 2 medium onions, sliced; 3 stalks celery, sliced; 700 gram parsnips, peeled and cut into pieces; 1 400 ml tin coconut milk; 6 cup (1.5l) water; 6 sprigs thyme and 2 bay leaves tied into a little bundle; good pinch sumac; drizzle of honey (optional); squeeze of lemon, to serve; pappadams, to serve

Curried parsnip soup

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Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

2 tablespoon vegetable oil

1 teaspoon ground cumin seeds

1 teaspoon ground caraway seeds

5 piece ginger, finely chopped

1/4 teaspoon chilli flakes

good pinch ground cloves

1/2 teaspoon turmeric

1/2 teaspoon garam masala

2 medium onions, sliced

3 stalks celery, sliced

700 gram parsnips, peeled and cut into pieces

1 400 ml tin coconut milk

6 cup (1.5l) water

6 sprigs thyme and 2 bay leaves tied into a little bundle

good pinch sumac

drizzle of honey (optional)

squeeze of lemon, to serve

pappadams, to serve

Method

1.Heat oil in a large, deep saucepan over moderately low heat. Add all spices, onion and celery, and cook for 15 minutes, or until onion and celery are soft.

2.Stir in parsnip and coconut milk, and season, Stir in water (if needed, add more to just cover). Add herb bundle and bring to a simmer. Cover and cook for 40 mins, or until parsnip is tender. Check seasoning and puree.

3.To serve, sprinkle with sumac, drizzle with honey (if liked), squeeze over lemon juice and serve with pappadams.

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