Spiced Parsnip Soup.

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Spiced

Parsnip Soup:

Serves 4

3 tbsp vegan margarine or vegetable oil

1 onion, chopped

675 g, 1 1/2 lb parsnips, diced

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground termeric

1/4 tsp ground chilli powder

2 pts, 5 cups vegetable broth

1/4 pt, 2 cups soy milk

1 tbsp sunflower oil

1 garlic clove cut into julien strips

2 tsp yellow mustard seeds

salt and ground black pepper

Heat the margarine or oil in a large frying pan and cook the parsnips and onion

for about

3 minutes.

Stir in the spices and cook for 1 minute more. Add the stock, season to taste

and bring to

the boil. Cover with a tight fitting lid, reduce the heat and simmer for about

45

minutes, or until the vegetables are tender.

Cool slightly, then blend till smooth. Return the soup to the pan and heat

gently without

boiling and add the soy milk.

pour the sunflower oil into a pan and add the garlic strips and mustard seeds

and fry

until the garlic begins to turn brown and the mustard seeds begin to splutter.

Pour the soup into 4 warmed soup bowls and top with a little of the mustard seed

mixture.

Crushed coriander seeds can be substituted for the mustard seeds if you prefer.

recipe adapted from The 1000 recipe Cookbook by Martha Day.

 

 

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