Spicy parsnip with cauliflower soup
Prep:
15 mins
Cook:
50 mins
Spiced with coriander, fennel, turmeric and ginger this healthy soup brings natural warmth to the table.
1 tbsp olive oil
1 medium cauliflower, cut into florets
3 parsnips, chopped
2 onions, chopped
1 tbsp fennel seed
1 tsp coriander seed
½ tsp turmeric
3 garlic cloves, sliced
1-2 green chillies, deseeded and chopped
5cm piece ginger, sliced
Zest and juice 1 lemon
1ltr vegetable stock
Handful coriander, chopped
Heat the oil in a large saucepan and add the vegetables.
Cover partially and cook slowly for 10-15 minutes until tender. In another pan, dry-fry the spices with a pinch of salt until fragrant.
Use a pestle and mortar and grind to a fine powder.
Add the garlic, chilli, ginger and spices to the vegetables, and cook for 5 minutes, stirring regularly.
Add the lemon zest and juice.
Pour in the stock to cover the vegetables and simmer for 30 minutes until all the vegetables are tender.
Blend until smooth. If it is too thick, use a bit of water to dilute.
Season generously with salt and pepper, stir in the coriander and serve directly with crusty bread, if you like.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Vegetables, Oil, Chilli, Spice, Stock/Broth
Recipe Type
Soups
Special Info
Vegetarian
Level of Difficulty
Easy
