Spicy parsnip soup

Yield: 8 servings

Measure Ingredient
2 Onions; finely chopped
1 Garlic clove
60 grams Butter
2 tablespoons Loveage
1 tablespoon Plain; strong flour
1½ pounds Parsnips; diced
1¼ litre Vegetable stock
10 Floz milk
2 ounces Celery; diced
2 ounces Carrot; diced
Coriander
Cumin
Chilli
Garam masala

Dice the onions and crush the garlic.

Melt the butter in a thick based pan. Add the onions, sweat off (without colour) for 2-3 minutes.

Add the garlic and then the loveage and stir thoroughly with the coriander, cumin, chilli and garam masala. Add the flour and cook out. Add the parsnips, celery and carrot. Add the stock. Bring up to the boil then simmer until the parsnips are cooked. Add the milk and check the seasoning.

Put through a liquidizer and then a sieve, reheat and serve with creme fraiche and roasted salted seeds.

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Carlton Food Network

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