Parsnip and potato soup

by Claire Davies

IT’S the time of year for soup, and pretty soon the masses will be out and about for Hallowe'en and bonfire night. Parsnips and potatoes give the dish a deliciously velvety texture and a touch of spice adds a little extra warmth after a trip outside on a cold October night. Serve with a chunk of crispy bread and an extra swirl of cream for a comforting mid-week meal.

Ingredients

A little rapeseed oil for frying.

One onion, roughly chopped.

A small piece of fresh root ginger peeled and chopped.

Four parsnips, roughly chopped.

One large potato peeled and cubed.

1 tsp of cumin seeds.

1 tsp of coriander seeds.

1 cardamom pod.

1 tbsp of garam masala.

1.5 litres of good vegetable stock.

150ml of double cream.

Instructions

Heat the rapeseed oil in a large saucepan.

Add the onion and fry gently until it is soft and translucent. Follow with the ginger and cook for an extra couple of minutes. Your kitchen should now smell deliciously fragrant.

Toss in the parsnips, potato and spices. You shouldn’t need to peel the parsnips as long as they are clean, but it really is personal preference.

Stir well over a medium heat before pouring over the stock. Bring to the boil and simmer gently for 30-40 minutes.

Add the cream, bring back to the boil, and then quickly turn off the heat.

Blitz the soup until completely smooth in a blender or with a stick blender. I like my soup pretty thick, feel free to add a little extra hot stock if you prefer it a little thinner.

More recipes: clairedaviescooks.wordpress.com