Spiced Parsnip Soup

Sweet, earthy parsnips with warming spices. A quintessentially British soup that’s perfect from November to March.

Ingredients

• 600g parsnips, peeled and diced
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 vegetable stock cube dissolved in 800ml water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Pinch of chilli flakes
• Salt and pepper
• Drizzle of olive oil to serve

Method

1. Place parsnips, onion, and garlic in the slow cooker.
2. Add stock and spices.
3. Cook on Low for 6-8 hours.
4. Blend until smooth.
5. Season to taste and serve with a drizzle of olive oil and crusty bread.

Tips

Parsnips are at their sweetest after the first frost. This soup is practically free if you grow your own.