Tuesday, 18 January 2011

Parsnip Soup with Grated Apple

This is quite a thick and filling soup. You may have to add more stock or water to use it as a starter.

1 kg parsnips, peeled and diced
250 g potatoes, peeled and diced
1 tsp coriander seeds, ground very finely
1 tsp cumin seeds, ground very finely
1.75 l vegetable stock
1 onion, chopped
3-4 garlic cloves, chopped
1 small red chilli, chopped
pinch of saffron, optional
extra virgin olive oil
freshly ground black pepper
freshly grated apple

1. Heat the oil in a large saucepan and sautee the onion, garlic and chilli over a medium heat for 2-3 minutes.
2. Add the spices and sautee for another couple of minutes.
3. Add the parsnip and potato and mix until coated with the spices. Season with pepper
4. Add the stock and saffron, if used, bring to the boil, then simmer for 10 minutes until the vegetables are soft.
5. Puree and serve each portion with a heaped tbsp of freshly grated apple.

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