Curried Parsnip Soup

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

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
Soup
Vegetarian
Gluten-free
Spicy

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.