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Member
Posts: 14
| 20g butter
1½ teaspoons olive oil
1 medium onion - chopped
1 garlic clove - grated
2.5cm ginger - grated
3 or 4 cardamom pods
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
350g parsnips -peeled and cut into 2cm chunks
75g peeled and chopped Bramley apple
600ml vegetable stock
Optional
1 tablespoon crème fraiche
1 teaspoon chopped chives to garnish
1 Cook onion gently in butter and oil for 10mins or until soft.
2 Add garlic and ginger and spices and cook for 1-2 minutes.
3 Add parsnip, apple and stock. Bring to the boil and simmer 45 minutes until parsnips are really tender.
4 REMOVE CARDAMOM PODS.
5 Cool slightly then liquidise until smooth, adding extra water to thin down if necessary.
If desired stir in a tablespoon of crème fraiche then serve garnished with chopped chives and a little more crème fraiche.
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Spiced Parsnip and Apple Soup