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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This soup is fantastic on a cold day. My MIL served it for lunch today and I just had to have the recipe. A nice smooth soup, we did not have the oil garnish on top but I am sure it will add an extra something.. You can freeze the soup as well, just omit the cream and add when reheating. Ingredients:
3 tablespoons butter |
1 onion, diced |
1 1/2 lbs parsnips, diced |
1 teaspoon ground coriander |
1/2 teaspoon cumin |
1/4 teaspoon chili powder |
5 cups chicken broth |
2/3 cup light cream |
salt |
pepper |
1 tablespoon sunflower oil |
1 garlic, minced |
2 teaspoons mustard seeds |
salt |
pepper |
Directions:
1. Saute onions and parsnip in butter for approx 5 minute.
2. Stir in spices, add chicken stock and let simmer 45 min.
3. Puree with a hand blender (or in a blender).
4. Add cream and heat through without letting it boil.
5. Season with salt and pepper.
6. For garnish - heat oil in pan and add garlic and mustard seeds. Heat through until seeds start to 'pop/, season with salt and pepper.
7. Ladle soup into bowls and drizzle the oil mixture on top.
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