40g butter 1 large onion, chopped 3 medium parsnips, chopped 2 medium potatoes, chopped 2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon turmeric salt and freshly ground black pepper 1 litre chicken stock ½ cup cream (optional), or for lower fat use milk ¼ cup parsley finely chopped (garnish)
1. Heat the butter in a saucepan, add the onion, parsnip and potato and cook gently for 5 minutes. 2. Add coriander, cumin and turmeric, and salt and pepper. Cook for 1 minute, stirring all the time. 3. Add stock and bring to a simmer for 20 minutes. 4. Purée the soup mixture with a blender or food processor. 5. Return to the saucepan. Add the cream or milk, then heat and serve with a sprinkling of parsley.
Note: If preferred, you can use pumpkin as a partial substitute for some of the potato. – Lyn Stewart, Gloucester Food Hub Member