Ingredients
For 4 Serving(s)
lightly-spiced-parsnip-soup
- 1 T sunflower oil
- 1 onion
- 1 celery
- 3 clv garlic
- 1/2 t cumin
- 1/2 t turmeric
- 1/4 t chili powder
- 1 q stock
- 1 lb parsnips
- salt
- pepper
- olive oil
Lightly Spiced Parsnip Soup Directions
- 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.