Did you know in Scotland a parsnip is also known as the white carrot?
Well when you have a look, it really isn't a surprise as it is a close relative of the carrot. It is a lovely sweet kind of veg that only seems to come out at Christmas (it and the sprout must be firm friends!) and I think a misunderstood chap. All we seem to do is roast it with our roast dinner and go no further. So when a box of parsnips was brought into club, I just had to save a few (along with a bag of sprouts).
When I got home, I suddenly thought what should I do with these lovely little chaps? I only know the basics about them, that you roast them, that they come out at Christmas and that is it. So after a little look in my cookery books I found several soup recipes that looked good. While I like my soup, I'm a chicken soup kind of girl, I really don't go any further than that. So thought I would give it a go.
Like most household we try and have a meat free meal once a week, so this made for a perfect dinner. It also helped that it had been a cold wet day and a nice warming soup always makes you feel better on days like that. I opted for a spicy version of the soup, which I hoped would balance the sweetness and give it a little kick to warm us up. I was a bit sceptical when I looked at it bubbling away and did begin to wonder what I had embarked on for dinner. But I needn't have worried, it was a great soup and I think I will be trying it more when I get a parsnip or two into the house (shhhh, don't tell the chicken!).
1 x Onion, chopped
2 x Large parsnips, peeled and chopped
600 ml of vegetable stock
1 x tsp garam masla
1 x tsp cumin powder
Salt and pepper
1. Fry the chopped onion in the olive oil until soft and translucence.
2. Once the onions are soft, add the spices, salt and pepper. Fry for a minute or so.
3. Add the chopped parsnips and cover in the onion/spice mix.
4. Add the stock and boil until the parsnips are tender.
5. Once the parsnips are cooked through, put everything in the blender and blend to your preferred consistency.
6. Serve hot with crusty bread.
While I used the above spices, these can of course be changed to your preferred spices (of what every you have the cupboard) they are there to give the soup s little kick and add spice.