Seasonal Parsnip and Ginger Soup

Seasonal Parsnip and Ginger Soup

Oh my oh my! GD and I have been so busy this year processing all the wonderful food that has been coming from the allotment and the few deep beds in the back garden. Chutneys, soups, pickles, jams, ketchup, marinades and we’ve made rhubarb wine and even peapod wine. We have been freezing, pickling and dehydrating. With excess milk  we have been making yoghurts and cheeses. Eventually when the nights draw in we will blog all of them, but for today we made the most delicious Parsnip soup and just wanted to share this seasonal dish with you.

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Warming parsnip and ginger soup perfect for those chillier eveinings
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Our Beauties! misshapen but tasty
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Our onions too. Made my eyes cry! Very pungent!

Ingredients: Serves 6 (main servings)

1 tablespoon of olive oil

15g butter

1 large onion, finely chopped

2 garlic cloves, crushed

2-3 cms ginger, peeled and finely chopped

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamon

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

500g parsnips peeled and cut into 1″ cubes

800 ml chicken or vegetable stock

200 ml whole milk

Sea salt and freshly ground black pepper

To Top:

2-3 tablespoons flaked almonds

2-3 tablespoons pumpkin seeds

Method:

In a large saucepan or wok heat the olive oil and butter over a low heat and saute the onions until soft and translucent. Add the garlic, ginger, cardamon, cayenne and cumin and stir for a couple of minutes.

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I like to grind my own cardamon, exciting to the senses, cardamon is just beautiful!

Add the parsnipsP1070472 and stir well until well coated in the spices. Pour in the stock and season with salt and pepper, leave to simmer for about 15-20 minutes or until the parsnips have softened.

Once the soup has cooled a little, turn out into a food processor or use a hand blender until smooth,

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ready to freeze some for later

return to the pan and add the milk and adjust the seasoning to taste. As the soup warms through add hot water from the kettle to thin it until you have a nice consistency that you like.

While the soup warms through toast the seeds and almonds in a dry pan over a medium heat until they begin to turn golden brown.

Turn the soup out into warm serving bowls and scatter with with the toasted mix. Grind some black pepper over and serve.P1070475

This is soooo tasty I can’t begin to describe what a treat it was tonight and we have enough to freeze two more meals for two.

So my mistake when I made it was to add the milk with the stock and it curdled a little bit when it was cooking, but after I blended it it didn’t make any difference at all. Got to be my all time favourite soups this year.

 

 

 

 



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