0 Full-screen Parsnip Soup October 11, 2016 This is a really good soup for Christmas lunch. Make it thinner and add a swirl of cream. Garnish with some fresh green herbs, slices of orange or satsuma and a sprinkle of ground cloves. Ingredients 2 onions diced 2 tablespoons of olive oil or the equivalent in butter 2 chopped cloves of garlic 1 teaspoon of ginger powder 1 teaspoon of ground cardamom 1 teaspoon of ground coriander 1 teaspoon of ground cumin 1 litre--2 pints of stock, either homemade or a vegetable or chicken stockcube 1 kilo--2 lbs--4 very large parsnips peeled and chopped into small cubes salt and pepper to taste 1 apple peeled and grated for the garnish basil or parsley chopped for the garnish Directions Fry the onions in the oil-butter for about 5 minutes, I prefer not to brown the onions but let them cook and sweat in the oil-butter. Add the garlic and cook for 2 more minutes Add all the spices. I did not have the cardamom so I just left it out. Add the stock Add the cubed parsnips Bring to the boil and simmer for 1 hour. Put all the soup in a blender Add salt and pepper to taste Grate the apple and use as a garnish with the fresh herbs close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.