Soup for the soul
On a cold winter's day, there's nothing more comforting than a steaming hot bowl of homemade soup served with a crusty loaf and lashings of butter.
One of my favourite soups is parsnip and ginger. The sweetness of the parsnip works harmoniously with the warmth of the ginger to give the soup a scrumptiously soothing feeling which I so often crave at this time of year.
I've adapted this recipe over the last couple of years and as I like fiery foods, I've added some ground ginger to the soup to give it an extra kick. You can easily add more or less ground ginger depending on how fiery you like it.
This recipe is also vegan and can easily be made gluten free if you use gluten free vegetable stock. If you want to make it a bit creamier, serve the soup with a spoonful of greek yoghurt, creme fraiche or soya yoghurt alternative.
Parsnip & Ginger Soup
- 1 tbsp vegetable oil
- 1 brown onion, peeled & chopped
- 1 clove garlic, finely chopped
- 2cm piece fresh root ginger, peeled and finely chopped
- 500g parsnips, peeled & cut into large chunks
- 1 tsp ground ginger (use less if you prefer your soup less fiery)
- 1/2 tsp ground cumin
- 800ml vegetable stock
- Salt and pepper, to taste
- Fresh coriander and yoghurt to serve (optional)
- In a large pan, heat the oil on a medium heat and add the onion. Gently fry for about five minutes, then add the garlic and root ginger.
- After two or three minutes, add the parsnips, ground ginger and ground cumin. Give everything a good stir to make sure all the vegetables are completely coated in the spice mix. Fry for about 30 seconds before adding the stock and seasoning with salt and pepper.
- Bring the pan to a simmer and leave for about 25-30 minutes until the parsnips are soft, stirring occasionally.
- Once the parsnips are soft, take off the heat and blend to a smooth and thick consistency. Season to taste and serve with coriander, yoghurt and a side of Elsie May's homemade bread and butter.