Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This warming vegetarian soup makes a great appetizer or a hearty lunch with homemade bread.

Ingredients Nutrition

Directions

  1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.
  2. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.
  3. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
  4. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.