Spicy Parsnip Soup for Cooler Months
A tasty warming soup for the winter months, made with simple ingredients. You can omit the chili pepper if you prefer less heat – the flavour will still be wonderful. This Spicy Parsnip Soup makes a filling lunch, or serve smaller portions as an impressive starter to your evening meal.
Spicy Parsnip Soup
- 2 Large parsnips
- ½ Onion finely chopped
- 20 gr Butter
- 500 mls Chicken stock
- 150 mls Cream
- 1 tsp Turmeric
- 1 tsp Ras el Hanout
- 1 large clove garlic peeled and crushed
- 1 piece Ginger peeled and grated, about 3 cms long
- 1 small Red Chilli Pepper deseeded and chopped - optional
- Salt and black pepper to taste
- Peel, core and slice the parsnips, place them in a saucepan with the butter and sweat until they soften.
- Add the chopped onion, garlic, ginger and chilli (if used) and cook for a further 5 minutes until soft, but not browned.
- Add the spices and cook for a few minutes to allow the flavour to develop.
- Add the chicken stock and simmer until the parsnips are very soft (about 15 mins).
- Remove from the heat, allow to cool slightly and then liquidize until really smooth.
- Place back on a gentle heat and stir in the cream.
- Adjust the seasoning to suit your taste with black pepper and sea salt.
- The soup can be thinned down by adding water if required.
- To serve, reheat the soup gently and serve garnished with some finely chopped parsley or coriander, crispy croutons and some crusty bread.