This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Ingredients
- small knob of butter
- 1 onion, sliced
- 2 garlic cloves, sliced
- small piece fresh root ginger, peeled and sliced
- 6 large parsnips, peeled and chopped
- 1 tsp cumin seed
- 1 tsp coriander seed
- 2 cardamom pods
- 1 tbsp garam masala
- 1.2l vegetable stock
- 150ml pot double cream
To serve
- 1 tsp olive oil
- 1 tsp toasted cumin seeds
- 1 red chilli, deseeded and sliced
- coriander leaves
Method
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Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
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Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.