Cumin Spiced Parsnip Soup

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


  • 60 g butter
  • 1 medium onion, peeled and roughly chopped
  • 1 leek, trimmed, washed an


Melt the butter in a large, thick-bottomed pan and gently cook the onion, leek and parsnips until soft.

Add the cumin, garlic, ginger and thyme and cook for a further 2-3 minutes.

Pour in the stock, bring to the boil, season with salt and pepper and simmer for 30 minutes.

Process the soup in a blender, and strain it through a sieve.

Return it to a clean pan, pour