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Parsnip and Toasted Cumin Soup with Parsnip Chips
Parsnip and Toasted Cumin Soup with Parsnip Chips
By Morrisons
Published on 27 March 2021
With a kick of toasted cumin, this parsnip soup is great for warming yourself through over the weekend. A great one for making with wonky parsnips too when they're in seasonTime and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 625 g of parsnips, 600g peeled and cut into chunks, then peel and thinly slice 25g (1 parsnip)
- 2 sprigs of thyme
- 3 sprinkles of salt
- 150 ml of cream
- 2 splashes of sunflower oil, to deep fry
- 3 sprinkles of pepper
- 1 litre of vegetable stock
- 2 tablespoons of olive oil
- 1 red chilli, deseeded and fi nely chopped
- 1 tbsp of cumin seeds
- 2 garlic cloves, peeled and crushed
- 1 lemon, Juiced & Zested
- 1 onion, peeled and fi nely chopped
Method
Step 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.Step 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.Step 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.