This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Prep:30 mins
Serves 6
small knob of butter1 onion, sliced2 garlic cloves, slicedsmall piece fresh root ginger, peeled and sliced6 large parsnips, peeled and chopped1 tsp cumin seed1 tsp coriander seed2 cardamom pods1 tbsp garam masala1.2l vegetable stock150ml pot double cream
STEP 1Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.STEP 2Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.
