Daily Recipe :: Spicy Parsnip Soup
It’s a soup kind of day. The clouds have snuck in the door and decided to make themselves at home. We’re not complaining, we know that the heat and endless sun is right around the corner. However, it does make staying in and cooking in the kitchen sound like a pretty great way to spend the evening.
We love making soup because it’s easy to make and it’s the perfect excuse to eat an entire loaf of rustic bread (if you so desire). We found this recipe on Jamie Oliver’s site, one of our celebrity chef crushes. Any chef that focuses on and addresses childhood obesity is swoon-worthy.
We’re making some of that in.store as we speak, so if making soup isn’t your think, stop in this evening and we will have some waiting for you. You can also make a batch of this soup on this grey afternoon and snuggle in for a cozy evening in. Happy eating!
Spicy Parsnip Soup
From: Jamie Oliver
- olive oil
- 1 pat butter
- 1 large onion, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 thumb-sized piece fresh ginger, peeled and roughly chopped
- 1 Tbsp garam masala
- 6 parsnips, peeled and chopped into c hunks
- 2 cups milk
- 4 cups vegetable broth
- sea salt
- freshly ground black pepper
- 1 tsp red chili powder
- crusty, rustic bread to serve
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or in batches in your blender. Taste the soup to see if it needs a little more salt or pepper.
Serve with a good chunk of crusty bread.