Spiced Parsnip and Potato soup

  • 8 parsnips
  • 4 medium potatoes(Red King Edwards used)
  • 6 – 8 shallots, finely sliced(Golden Gourmet available in shop))
  • 2-3 tablespoons oil
  • 1 tsp each of : ground coriander/mustard seeds/green cardamom pods/grated nutmeg/turmeric (or any of your favourite warming spices)
  • A shake of smoked paprika or chili
  • Salt and pepper to taste – added at the end of the soup making
  • • Peel and dice potatoes and parsnips

    • Boil potatoes until soft, drain the water and keep it to one side

    • Put 1 generous tbsp oil into a roasting tin, toss in the diced parsnips so they are nicely covered, then sprinkle the spices over so each piece of parsnip is coated

    • Roast parsnips until soft, with a nice spicy crust to them

    • Meanwhile soften the sliced shallots in 1 generous tbsp oil, they’ll take 20 -25 mins to cook, should be pale golden and slightly sticky

    • In a big pan combine the roasted parsnips, potatoes, shallots and pour in the water you saved from the drained potatoes

    • The soup will be thick and chunky. You can leave it like this or liquidise it to make it smooth

    • Season now and dilute / thin the soup to your own taste – use chicken stock, maybe single cream/ milk/ more water. Be adventurous!



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