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Spiced Parsnip Soup ~ Martin Barnett
Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc

Ingredients:
3 tablespoons butter
1 onion (chopped) “Two Soups
22 oz / 625 g diced parsnips
1 teaspoon ground coriander Sir”
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper
2 pints / 1130 ml chicken (or vegetable) stock
1 garlic clove (crushed)
2 teaspoons yellow or black mustard seeds
salt and pepper to taste
+ accompaniment of bread

Method:
à melt the butter in a large pan
à add the onion and parsnips and garlic and fry slowly for
about 3 mins
à stir in the spices and cook for another minute
à add the stock, seasoning and mustard seeds and bring to a
boil
à lower the heat, cover, and simmer for 45 mins

à cool slightly then puree in a blender
à return to the pan, reheat and serve with accompaniment or
à cool completely and store in fridge or freezer as required

“Waitress, what on earth is this?”
“It’s bean soup sir”
“Never mind what it’s been!
What is it now?”

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