Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Parsnip Soup

RECIPE

When I started to make Parsnip Soup I had no fixed ideas in my head. I had looked at a few recipes but was not sure they were what I wanted. So I thought I would start with the vegetables and stock, taste it and see in which direction to take the flavour.

Do you enjoy Indian food? Having used Turmeric, dried Coriander and Cumin it very much has the hint of being an Indian dish. The quantities I have used worked for me but you may wish to vary them or add some additional spices – that's the fun of making your own soup.

You can't beat good home-made soup and this is another easy one to make. When making this sort of soup quantities do not have to be exact and ingredients can be changed to suit your own personal taste.

I have used chicken stock cubes but if you want to keep your soup vegetarian just replace the chicken stock cubes with vegetable stock cubes. It will obviously change the flavour slightly but it will still taste good.

Parsnip Soup

Ingredients

1kg Parsnips, peeled, ends removed and roughly chopped
1/2 Celeriac, chopped
1 large onion, sliced
4/5 Garlic cloves, roughly chopped
Fresh ginger (about 1inch grated)
3 or 4 Chicken stock cubes
2 tsps (level) Turmeric
1 tsp Coriander, dried
1 tsp Cumin
Bunch of fresh Coriander
Freshly ground Black pepper
Water
Oil

Method

  • Parsnips
    Parsnips
    Celeriac
    Celeriac
    Peel and slice your onions. Add a little oil to your pan and gently cook the onion for a few minutes until it softens.

  • Clean, peel and chop the parsnips into roughly one inch pieces and place in pan.

  • Peel your half of Celeriac and cut into cubes. Add to the pan.

  • Peel and roughly chop your garlic cloves. (You can use more or less according to your tastes.) Add to the pan.

  • Add water to the pan so the level is about one inch from the top of your pan. Bring to the boil and then leave to simmer for an hour or so.

  • Taste the soup to see how salty it is. At this stage you add three chicken stock cubes. (I prefer Knorr stock cubes. I use the stock cubes both to enhance the flavour but also to season the soup as stock cubes are quite salty which is why you should add and then taste after they have dissolved.) After tasting add the fourth chicken stock cube if required.

  • Add the Turmeric, the dried Coriander and the Cumin. Simmer for a further 15 or 20 minutes.

  • Finely chop your Coriander (plenty of it) and add to pan. Add a generous few twists of freshly ground black pepper. Continue to simmer for a further two or three minutes and then remove from the heat.

  • Remove half the cooked vegetables from the pan, drain them over a bowl so as not to lose any of your liquid and then discard.

  • Liquidise the soup in either a liquidiser (will need to do in batches) or with a hand-held liquidiser so that a smooth consistency is achieved.

  • Serve immediately or leave to cool and store in the fridge and reheat as required. If not using all at once only reheat the amount you need each time and not the whole pan of soup.

Serves 8

Making anything like this does not require you to use precise amounts so do not worry too much about weighing or the size of the ingredients. If your Celeriac is big half will do but if small then use the whole thing. The Celeriac, as well as adding flavour, helps to thicken the soup when you liquidise it.

Email Hub-UK : info@hub-uk.com