Persian Root & Fruit

Name: Persian Root & Fruit
Yield: Serves 4
Ingredients: 1 parsnip, peeled and roughly chopped; 300 g turnip, peeled and roughly chopped; 2 carrots, peeled and roughly chopped; salt and freshly ground black pepper; 1 pear, peeled, cored and roughly chopped; 2 stock cubes; 1 tablespoon olive oil or butter; 1 onion, peeled and roughly chopped; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 2 garlic cloves, peeled and finely chopped; 1 teaspoon paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

This is the kind of flavour that I love: the sweetness from the root veg and pear balances well with the aromatic spices. This spice mix is great with any root veg soup.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and roughly chopped
2

Method

Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and garlic for 5–10 minutes until they are soft.

Toast the paprika, coriander and cumin seeds in a dry frying pan over a medium heat for a minute or two – they are ready when they start to release their smell.

Add the spices to the softened onion and garlic, and then stir in the carrots, parsnip, turnip and