Spicy parsnip soup

3 Jan

I decided that I needed to make parsnip soup because I have a big bag of parsnips left from my Christmas veg box. I always make a point of using up all the veg from my veg box as I think that it is quite expensive and a bit of a luxury and hate wasting food.

I put out a tweet asking for ideas for favourite parsnips soups and got responses from a few folk.

I decided to go with Janice Pattie’s recommendation for Spicy Parsnip Soup from her blog in 2008. She was a bit embarrassed about the photos from this early blog, but the recipe was great…here’s my version that I made in the slow cooker. I didn’t fry the onions first (but you could if you wanted to) and so I used no oil or butter. I had some fresh ginger so I used that rather than ground ginger and I used milk rather than cream to make it lighter in flavour and calories.

Serves 6-8.

Spicy Parsnip Soup

Spicy Parsnip Soup

Ingredients:

2 onions, peeled and chopped

5 medium sized parsnips, peeled and chopped

2 cloves of garlic, peeled and finely chopped up or crushed

a thumb sized piece of fresh ginger, peeled and finely grated

1 teaspoon of cumin seeds, crushed or 2 level tsps of cumin powder

2 level tsps of garam masala

2 vegetable stock cubes

a kettle full of hot water

200ml milk (optional)

Method:

1. Put all the ingredients, except for the milk, in the slow cooker.

2. Cook on low power for 8 hours (although a couple of hours more or less would make no difference really).

3.Blend with a hand blender until smooth.

4. Add the milk if using and reheat if necessary.

The soup turned out to be lovely: warming and spicy for this cold January weather. It is also rather good for you which is excellent when we tend to be cutting back after the excesses of December!

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One Response to “Spicy parsnip soup”

  1. Ang. January 3, 2013 at 5:47 pm #

    downloading now will let you know how it goes

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