Parsnip and Cumin Soup
A hearty vegetarian soup recipe with parsnips, cumin, onion, and fragrant spices.
Ingredients
- 1 lb parsnips
- 2 onions
- 1 tablespoon virgin olive oil
- 2 teaspoons ground cumin seeds
- 1 1/2 pints chicken stock
- Salt and freshly ground black pepper
- Paprika for garnish
Instructions
- 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.
- Add the stock, cover and simmer gently for 20 minutes or until the parsnips are tender.
- Remove from the heat and blend in a liquidiser. Reheat gently and season to taste.
- Pour into individual bowls, sprinkle with a little paprika and serve.
Calories: 206 kcal
Carbohydrates: 32 g
Protein: 7 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 269 mg
Potassium: 710 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 19 IU
Vitamin C: 24 mg
Calcium: 68 mg
Iron: 2 mg