Curried Parsnip Soup
Provided by Just Natural, the organic health food shop on Park Road, N8.
- 1 heaped tbs coriander seeds
- 1 level tsp cumin seeds
- 1 dried red chilli
- 1 rounded tsp ground turmeric
- 1/4 tsp ground fenugreek
- 1 medium onion, chopped
- 1 large clove of garlic, crushed
- 1 large parsnip, peeled and roughly chopped
- 2 heaped tbs butter
- 1 tbs flour
- 1 litre stock or bouillon
- 150 ml (1/4 pt) cream
- chopped chives or parsley
1. Grind the first five ingredients, then mix the ground with the unground spices.
2. Cook the onions, garlic and parsnips gently in the butter, with the lid on the pan, for ten minutes.
3. Stir in the flour and a tablespoon of the spice mixture.
4. Cook for two minutes, stirring from time to time.
5. Gradually pour in the stock.
6. When the parsnip is really tender blend and dilute to taste.
7. Reheat, add cream.
8. Serve with a scattering of herbs.
For some interesting nutritional facts about parsnips, provided by Just Natural, look under Parsnips in Food & Nutrition.