Parsnip and Cumin Soup recipe
information
Preparation time : 10 minutes,
Cooking time : 30 minutes,
Calories per serving: 145
ingredients
The delicious nutty-sweet taste of parsnips with onions is lifted by the addition of spicy ground cumin seeds and a sprinkling of paprika. Serve with hot bread for a warming starter or filling snack.
1 lb (450 g) parsnips
2 onions
1 tablespoon virgin olive oil
2 teaspoons ground cumin seeds
1 1/2 pints (850ml) chicken stock
Salt and freshly ground black pepper
Paprika for garnish
2 onions
1 tablespoon virgin olive oil
2 teaspoons ground cumin seeds
1 1/2 pints (850ml) chicken stock
Salt and freshly ground black pepper
Paprika for garnish
method
1. Peel and chop the parsnips and onions, then heat the oil in a saucepan and fry them for 5 minutes over a medium heat. Sprinkle in the cumin and cook for a further 3-4 minutes.
2. Add the stock, cover and simmer gently for 20 minutes or until the parsnips are tender.
3. Remove from the heat and blend in a liquidiser. Reheat gently and season to taste.
4. Pour into individual bowls, sprinkle with a little paprika and serve.
2. Add the stock, cover and simmer gently for 20 minutes or until the parsnips are tender.
3. Remove from the heat and blend in a liquidiser. Reheat gently and season to taste.
4. Pour into individual bowls, sprinkle with a little paprika and serve.
serving amount
serves 4
rate this recipe
7.3
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
