Says Charlie James, Head Chef at River Cottage Canteen Bristol, “A hearty soup has to be one of my favourite starters, we regularly change our soups as new seasonal produce comes into the kitchen from our wonderful local suppliers. This parsnip and ginger soup is perfect for a starter, or served with a chunk of Joe’s Bakery bread is also a fantastic lunch.”
Serves 4-6
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- 1 tbsp olive oil
- 15g butter
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4–5cm piece of ginger, peeled and finely chopped
- ¼ tsp ground cardamom
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 500g parsnips, peeled and cut into 1cm cubes
- 800ml vegetable stock
- 200ml whole milk
- Sea salt and freshly ground black pepper
To finish:
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- 2–3 tbsp flaked almonds or pumpkin seeds
- 1–2 tbsp double cream or thick, plain (full-fat) yoghurt
- Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamom, cumin and cayenne and stir for a couple of minutes. Tip in the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.
- Allow the soup to cool slightly, then purée in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, thin it with some hot water from the kettle.
- While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until just beginning to turn golden.
- Serve the soup in warmed bowls with a trickle of cream or yoghurt and the toasted almonds scattered over the top. Finish with a grinding of black pepper.
www.rivercottage.net/canteens/bristol