Food and Drink, News

Spicy Parsnip Soup

For me it isn’t so much about a diet in January, but more about getting back to basics.  After all the sweet, rich Christmas food I really enjoy getting the more basic but very warming dishes that this time of year brings.  This soup is a real winter warmer that is very easy to make.

Spicy Parsnip Soup (serves 4)

Ingredients
700g parsnips
2 tsp curry powder
1 tbsp groundnut or vegetable oil
2 medium onions
2 or 3 medium potatoes
2 cloves garlic
2 pints vegetable stock

  • Heat the oil in a large saucepan and add the peeled and chopped onion.
  • Cook gently for about 5 minutes then add the crushed garlic and the curry powder.
  • Leave to simmer gently for a few minutes then add the peeled and chopped parsnips.
  • Give it all a good stir then add the stock, bring to the boil and simmer gently for 1-2 hours.
  • Blend the soup with a hand blender or in a food processor.
  • Serve with chunks of wholemeal bread.

 

Enjoy!

In season at this time of year;

Vegetables;

Jerusalem Artichokes, Beetroot, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chicory, Garlic, Kale, Leeks, Mushrooms, Onions, Parsnips, Potatoes, Pumpkin, Red Cabbage, Shallots, Spinach, Swede, Turnips.

Fruit & Nuts;

Apples, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts

Meat:

Duck (end of season), Guinea Fowl, Hare, Partridge, Venison

Fish & Seafood:

Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Salmon (coming into season), Monkfish, Mussels, Oyster, Plaice, Turbot

www.suzannejames.co.uk

Suzanne is a professional chef, wife and mother who has lived in South East London all her life.

This article first appeared in the January 2020 issue of SE22 magazine.