With Christmas round the corner, I’ve been up in Manchester visiting family. Outdoors has been cold and thick with fog, but curled up inside the warmth, all cosy I’ve had more time to cook again. A few of us are suffering colds so warming, nourishing soups have been welcome.
My inspiration for this soup came from a dinner I attended last week, Volo’s Crafty Vegan Christmas. They served this soup as a starter and it was so delicious that I was busily pouring over recipes afterwards.
I’m really pleased with the way this soup has turned out. It is irresistibly moorish, comforting and a beautiful rich colour.
Spiced Apple & Parsnip Soup Recipe (4 servings)
500 g parsnips
1 tablespoon butter or rapeseed oil
2 cloves garlic
1 heaped teaspoon ground ginger
1 heaped teaspoon ground cumin
1 heaped teaspoon turmeric
1 heaped teaspoon ground coriander
1 vegetable stock cube
1 tablespoon lemon
3 tablespoons oat cream
salt & pepper to taste
Start by dicing the onion and add it to a pan with the butter or oil, salt, black pepper and fry on a medium heat. Dice the parsnips and garlic and add to the pan with the ginger, cumin, coriander, turmeric and salt. Fry for 5 minutes. Peel and dice the apple and potato and prepare the stock with 300 ml of boiling water. Add to the pan and allow to simmer for 20 minutes (until the potatoes are soft). Remove from the heat and allow to cool slightly.
Place the soup in a blender and blend until smooth. Add the lemon and cream (to taste), and add more water if required. Add the contents back to the pan and heat through again before serving. Serve on its own or add a sprinkle of seeds on top – enjoy!