Parsnip soup

By Kiep

Cut a Peeled parsnip into rbbons with a potato peeler and fry in sunflower oil for about 30 seconds until golden. Drain on kitchen paper, season and scatter over the soup just before serving.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 700 g (1 lb 9oz) parsnips, chopped
• 300 g (lO1/2oz) floury potatoes, chopped
• 2 garlic cloves, chopped
• 2 tsp cumin seeds, lightly crushed
• 1.3 ltr (21/4pt) vegetable stock
• 142 ml pot double cream
• 4 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Step 1

Heat the oil in a saucepan, add the
onion and gently cook for 5 min. Add
the parsnips, potatoes, garlic and cumin and cook for a further 5 min. Add the stock, bring to the boil and simmer for 15 min until the vegetables are tender. Pour into a food processor and whizz until thickened but still textured. Return to the pan, add the double cream and bring to the boil. Stir in the parsley and season if required before serving.