Soups & Starters
Soups & Starters
Parsnip soup
A lovely soup that can be dressed up or down, depending on the occasion
As the weather starts to turn cooler in autumn, I start to look forward a warming bowls of soup and this fits the bill perfectly. I’ve made it more substantial here by adding toasted feta croutons.
Ingredients
Serves 2 (but easily mutliplied)
- 350g parsnips, peeled and roughly chopped
- 1 onion, chopped
- 1tbsp vegetable oil
- quarter tsp ground cumin
- quarter tsp ground coriander
- pinch chilli powder
- 400ml hot chicken or veg stock
- For the croutons:
- 2 small slices of bread
- 4 slices of feta
Method
Fry the onion and parsnips in the oil with the cumin, coriander, chilli and plenty of salt and black pepper until just turning lightly golden. Add the stock and simmer for 15 minutes until the parsnips are very tender. Blitz with a hand blender or in a liquidiser until very smooth.
To make the croutons, toast one side of the bread under a medium-hot grill, then top the other side with the feta slices and grill until golden and bubbling.
A Cook's Plot Tip
The soup can be dressed up to make a lovely dinner party starter too - garnish it with a sprinkling of toasted hazelnuts and some pan-fried chopped fresh apples