Parsnip and Ginger Soup

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Parsnip and Ginger Soup

A creamy rich soup with delicate flavours. Delicious with soda bread.

Ingredients

500 grammes parsnips

1 large onion

2 garlic cloves

5cm piece of ginger

3 cardamom pods

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon turmeric

1 tablespoon  coconut oil

800 ml vegetable stock

200 ml almond milk

Sea salt and ground black pepper

Method

1: Chop the onions finely

2: Heat the coconut  oil in a saucepan over a medium heat and sauté the onions for ten minutes

3: Take the seeds out of the cardamom and bash them. Add them to the onions with  the garlic, ginger, cardamom, cumin, turmeric and cayenne and stir for two minutes

4: Peel and cut the parsnips into 1cm cubes and add to the pan mix

5: Stir well, and then pour in the stock, season with salt and pepper and simmer until the parsnips are very soft- about 15 minutes

6: Puree the soup with a soup blender or in a food processor until smooth.

7: Add the milk and warm through gently.

8: Add a pinch of sea salt and pepper to taste

9: To make it fancy decorate with mircrogreens and a streak of basil oil. 

Tip: If the soup is a bit thick add some hot water from the kettle

Photo by Patrick Selin on Unsplash