Cook what you grow
Curried Parsnip Soup
The British winter standby: parsnips softened with onion and toasted spice, then blended into a thick, naturally sweet soup and sharpened with lemon at the end.
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Ingredients
serves 4From the garden
- 2 lb parsnips, peeled and cut into 1-inch chunks
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric, for color and warmth
- 2 tbsp fresh cilantro, chopped (optional)
From the pantry
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin · with the chili powder and turmeric this covers the curry note; a tablespoon of mild curry powder works instead
- ½ tsp chili powder
- 5 cups vegetable stock
- 3 tbsp olive oil
- 1 lemon, half juiced, half cut into wedges
- crusty bread (optional) · for serving
- salt · to taste
- black pepper