Curried Parsnip Soup

Name: Curried Parsnip Soup
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 carrots, diced; 225 g/ 8 oz onion, chopped; 16 black peppercorns; 1 tsp salt; 2 bay leaves; about 550 g/ 1¼ lb parsnips; 2 tsp mustard seeds; 3 tsp coriander seeds; 3 tsp cumin seeds; 1 bulb of fennel, chopped; 225 g/ 8 oz leek greens, chopped; 5-cm / 2-inch piece of ginger, sliced; 1 tsp cardamom seeds; 225 g/ 8 oz onion, thinly sliced; whole flat-leaved parsley and coriander leaves, to garnish; 4 tbsp olive oil; 225 g/ 8 oz white parts of leeks, thinly sliced; 150 ml/ ¼ pt double cream; 2 celery stalks, thinly sliced; salt and pepper; handful of parsley stalks; 4 celery stalks, diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Curry spices work well with parsnips, balancing their rather sweet flavour.

Ingredients

about 550 g/ 1¼ lb parsnips
3 tsp cumin seeds

Europe
United Kingdom
Vegetarian
Spicy
Gluten-free
Soup

Method

Quarter the parsnips and cut out the woody cores. Coarsely chop the flesh and reserve. Put peelings and cores into a large pot with the remaining stock ingredients. Add 2.25 litres/ 2 quarts of cold water.