Name: Spiced Parsnip and Apple Soup
Yield: Serves 4—6
Cuisine: British
Ingredients: 60 g butter; ½ teaspoon ground turmeric; 1 teaspoon fenugreek seeds; ½ teaspoon ground cinnamon; about 1½ litres vegetable stock; 90 ml double cream; salt and freshly ground black pepper; 2 teaspoons toasted cumin seeds, to finish; 100 ml cider; 2-3 large Russet or Cox’s apples, 400-500 g in total; 500 g parsnips; 1 teaspoon ground cumin; 1 teaspoon chopped fresh root ginger

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Parsnips make a hearty, sweet soup - ideal when the weather begins to get a bit chilly. Teamed with apples like Russets or Cox’s and mild background spices, they are amazingly good. This is a mildly curried soup; increase the quantities of spices if you want it to be more fiery.

Ingredients

2-3 large Russet or Cox’s apples, 400-500 g in total
500 g parsnips

Method

Peel, core and roughly dice the apples and parsnips. Melt the butter in a large saucepan, tip in the diced parsnips and apples, then add the fresh ginger and spices. Cover and cook gently for about 5 minutes, giving them an occasional stir; don’t let them colour.

Remove the lid, add the cider and vegetable stock and bring to the boil. Season with salt and pepper and simmer gently for ab

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