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Spicy Parsnip & Sweet Potato Soup
Warming, nourishing soup was made for these cooler months. They are a cost-effective way of feeding the masses and best of all, you can use whatever vegetable is in season. For this recipe, choose locally-grown parsnips, fresh out of the field – particularly if there’s been a frost – they are all the more sweeter for it!
INGREDIENTS
1 onion, diced
4 large parsnips, peeled and chopped
1 large sweet potato, peeled and chopped
2 cloves garlic
garlic oil (or olive oil)
½ tsp cumin
½ tsp cinnamon
1 tsp garam masala
½ tsp turmeric
1 litre vegetable stock
chopped parsley
Salt & pepper
METHOD
1
2
3
4
TO SERVE
Serve piping hot with a drizzle of creme creche or Greek yoghurt. Finish with parmesan shavings and some toasted sunflower and pumpkin seeds. A final flourish of chopped parsley gives colour and a freshness to the soup.