Spiced Parsnip Soup


3 tbsp butter

1 onion, chopped

1 1/2lbs parsnips, peeled and diced

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp chili powder

5 cups vegetable stock

2/3 cup light cream

  • Melt the butter in a large Dutch oven over medium high heat. Add the chopped onion and parsnips and saute for approximately 3 minutes. 
  • Stir in the spices and cook for 1 minute more, or until fragrant.
  • Add the stock, and bring to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegetables are tender.
  • Cool slightly and then puree in a blender or food processor until smooth.
  • Return to the pot and add the cream, heating gently. 
  • Put into bowls and garnish with fresh coriander...ENJOY!