Lightly Spiced Parsnip Soup

Serving size:
 4 Servings

Ingredients

    • 1 T
    • sunflower oil
    • 1
    • onion (minced)
    • 1
    • celery (stalk, chopped)
    • 3 clv
    • garlic (crushed)
    • 1⁄2 t
    • cumin (ground )
    • 1⁄2 t
    • turmeric
    • 1⁄4 t
    • chili powder
    • 1 q
    • stock (chicken or vegetable)
    • 1 lb
    • parsnips (peeled, sliced into 1/2-inch rounds)
    •  
    • salt
    •  
    • pepper
    •  
    • olive oil (optional, for drizzling)
Prep
45 minutes
Ready in
45 minutes

Description

Enjoy this easy soup with some sautéed greens and bread.

 

Adapted from www.janespice.com

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.

Course: