½ tsp coriander seeds
½ tsp cumin seeds
½ tsp cardamom seeds
2 tbs olive oil
40g unsalted butter
1 onion chopped
1 clove garlic chopped
3cm piece of ginger grated
½ tsp tumeric
½ tsp garam masala
2 granny smith apples
750g parsnip peeled & chopped
3 cups low salt chicken stock
1 tbs caster sugar
dollop of double cream to serve
flat leaf parsley chopped to serve
Spiced Parsnip & Apple Soup
“THE PARSNIP AND APPLE REALLY WORK TOGETHER TO BALANCE THE SOUP OUT”
Toast cumin, corinder and cardamom seeds in a dry pan until fragrant (about 2-3 minutes). Remove to a mortar and pestle and grind to a powder and set aside.
Heat 1 tbs oil and 20g butter in a pan over a meduim/low heat. Cook onion with 1/4 teaspoon of salt for 4-5 minutes until softened. Add garlic, ginger, turmeric, garam masala, and ground spices, and cook for a minute until fragrant. Peel, core, and roughly chop one of the apples, and add to the pan with the parsnip, stock and 1/2 cup of water. Bring to a simmer, then reduce heat to low.
Cook covered for 45 minutes until parsnip is very tender.
Remove from the heat and cool slightly, and then process with a stick blender until smooth. return to the pan and keep warm.
Slice remaining apple into thin rounds. Heat the remaing oil in a flat pan over medium heat. Add the sugar and stir until dissolved. Add the apple slices in a single layer, and cook for a minute each side until golden.
Divide the soup amongst bowls and garnish with apple slices, parsley, and a few drops of cream.
Serves four easily
THE ONLY THING TO WATCH IS THE APPLE. DONT WALK AWAY FROM IT - AS IT WILL BURN IN AN INSTANT.
ALSO A GOOD IDEA TO RESERVE A HALF CUP OF THE STOCK TO MANAGE THE CONSISTENCY LATER. SHOULD END UP BEING A QUITE THICK SOUP.
Nice and easy