At DPM we love cooking as much as we love marketing food products. As the nights get colder and colder try this gently spiced soup recipe – made with cumin, coriander, turmeric and ginger – it turns parsnips into a heart-warming bowl of goodness. We loved it! Another advantage of having our on-site development kitchen.
A perfect winter warmer or for Halloween and Bonfire night.
- 750g parsnips (roughly 6-7), peeled
- 2 tbsp olive oil
- ¼ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 1½ tsp ground ginger
- ½ tsp chilli powder, plus a sprinkle
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 bay leaves
- 1.3 litres fresh vegetable or chicken stock
- Chilli oil to serve
- Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandolin or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
- Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over a medium heat until fragrant.
- Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion until soft. Meanwhile, chop the rest of the parsnips. Add the garlic to the onions and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
- Remove and discard the bay leaves, then give the soup a whiz using a stick blender until smooth (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out).
- Season to taste. Sprinkle with the parsnip crisps and a drizzle of chilli oil.