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)
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.
In season at this time of year;
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
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
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.