I am so thankful for root vegetables in the winter. Bright orange carrots, ruby red beets, wonderful yellow parsnips – without these brilliant roots, winter would be very dull. The great thing about root vegetables is that virtually any combination makes for a hearty winter soup. With a few herbs and spices, and a decent home-made stock, you can turn a few humble veggies into a perfect meal. I made this soup with some parsnips, carrots, and some dried coriander. The combination of carrot and coriander is already one that most are familiar with, but adding parsnips to the mix adds extra richness and sweet flavor. I like to serve this soup with some cream and a sprinkle of fresh coriander. It’s simple, wholesome and wonderful with some home-made scones.
Ingredients
Makes 4 servings
- 1 tablespoon of olive oil
- 1 medium onion, peeled and diced
- 1 garlic clove, crushed
- ¼ teaspoon of turmeric
- 1 teaspoon of dried coriander
- 200g of carrots (about 3 large carrots), peeled and diced
- 200g of parsnips (about 2 medium parsnips), peeled and diced
- 1000mls of chicken/ vegetable stock
- 2 tablespoons cream
- Salt and pepper, to taste
Method
- Add the oil to a large saucepan and sauté the onion for about 5-8 minutes, until they are soft and translucent.
- Add the crushed garlic, turmeric and coriander and cook for a further 2 minutes.
- Next, pour in the diced carrots and parsnips, and cook for 10 minutes over a medium heat.
- Add the stock, and simmer gently for a further 15 -20 minutes – just until the veggies have softened.
- Puree the soup in a blender.
- Pour the soup back into the saucepan. Taste, and season with salt and pepper.
- Add the cream and bring the soup back to a simmer.
- Serve the soup with a teaspoon of freshly whipped cream, and some chopped, fresh coriander.
