The combination of parsnip and apple is really delicious. The sweetness cuts through any heat from the spices but still leaves your palate warming. This is a great soup for any occasion. Have a little crusty bread with it or a roll for a satisfying lunch.
Serves: 2 x 500ml insulated bottles/2 x 500ml food pots
Preparation Time: 30 minutes
Cooking Time: 40 minutes
- 1tbsp butter
- 1 brown onion, cut into half moons
- 2 medium sized parsnips, peeled and cut into small chunks
- 2 garlic cloves, peeled and chopped
- Small thumbnail piece of fresh ginger, finely chopped
- 1 small sweet apple, peeled and chopped
- 1tsp cumin seed
- 1tsp coriander seed
- 1 cardamom pod
- ½tbsp garam masala (more if you want more curry flavour)
- ¾litre vegetable stock
- 125ml double cream
- Ground black pepper to taste
- In a large pan, gently sweat the onion in the butter until slightly soft and translucent, then add the garlic, ginger, and remaining spices. Toss in the parsnips and apple, and continue to cook, turning the ingredients to coat.
- Add the stock and turn down to a simmer. Continue to cook for 25-30 minutes until parsnips are tender.
- Add the cream, bring back up to the boil and season to taste with ground black pepper. Transfer to blender and blitz until smooth.
- Reheat until hot, stirring constantly, then transfer into your insulated bottles or food pots.
Calories 261, Fat 15 g, Saturates 7g, Carbohydrates 28 g, Sugar 13g, Fibre 9g, Protein 5g, Salt > 1g