Lightly Spiced Parsnip Soup
Yield
4 Servings
Prep time
45 mins
Course
Soups
Source

Adapted from www.janespice.com

Ingredients

1 Tsunflower oil
1 onion (minced)
1 celery (stalk, chopped)
3 clvgarlic (crushed)
1⁄2 tcumin (ground )
1⁄2 tturmeric
1⁄4 tchili powder
1 qstock (chicken or vegetable)
1 lbparsnips (peeled, sliced into 1/2-inch rounds)
  salt
  pepper
  olive oil (optional, for drizzling)

Instructions

Heat the sunflower oil in a large saucepan. Stir in the onion and celery, and sauté over high heat for 3-5 minutes, until softened. Add garlic, cumin, turmeric, and chili powder and sauté, stirring until fragrant, less than a minute. Pour the stock into the pot, then add the parsnips. Sprinkle with salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 15-20 minutes, until the parsnips are tender.

In a blender, purée the soup in small batches until smooth. Return soup to the pot and heat through. Serve with a drizzle of good olive oil in each bowl.

Adapted from www.janespice.com