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Parsnip and toasted cumin soup with parsnip chips

You’ll be onto a winter winner with this perfect parsnip soup.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 1 tbsp cumin seeds
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 600g parsnips, peeled and cut into chunks
  • 1 litre vegetable stock
  • juice and finely grated zest of 1 lemon
  • 2 sprigs fresh thyme
  • 150ml single cream
  • salt and freshly ground black pepper
  • For the fried parsnip chips
  • sunflower oil, to deep fry
  • 1 parsnip, peeled and thinly sliced

Method

  1. Heat the oil in a pan and fry the onion, cumin seeds, chilli and garlic for 5 minutes, stirring, until the onions have softened. Add the parsnips, stock, lemon juice and zest, and thyme and bring to the boil. Cover and simmer for 20 minutes.
  2. Purée in batches or with a wand-style food blender until smooth. Return to the pan, stir in the cream and warm through, being careful not to let the soup bubble as it may curdle. Season.
  3. To make the parsnip chips, heat enough sunflower oil in a pan to come 5cm up the sides. Fry the parsnip slices in batches until crisp. Drain onto absorbent kitchen paper and use to garnish the soup.

Goes well with...

Santerra Spanish Tempranillo

Santerra Spanish Tempranillo

"A fantastic ripe, juicy mouthful. Full of blackberry & chocolate flavours"

Perfect with..."Ideal with ham, light meats or Spanish omelette"

Grape:
Tempranillo
Country:
Spain
Price:
Under £5
Region:
Utiel Requena
Decanter World Wine Awards 2011 CommendedInternational Wine Challenge 2011 Commended
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4 Serves 4 people
15 Preparation time of 15 mins
25 Cooktime for 25 mins

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