If you’ve still got plenty of parsnips left after the Sunday roast, here’s a great way to make the most of them with this rich, creamy soup. Perfect as a starter or served with a sandwich for a light lunch, use a little more cumin if you’d like extra heat. It looks even more impressive when served with a sprinkling of paprika and a swirl of single cream.
- 40g/1½oz butter
- 1 onion peeled and sliced
- 700g/1½lb parsnips, peeled and finely diced
- ½ teaspoon ground cumin
- 1.2 litres/2 pints chicken or vegetable stock
- Salt and freshly ground pepper
- 150ml/¼pint single cream
- Paprika to sprinkle when serving
- Melt the butter in a large pan, add the onion and cook without colour for about 5 minutes.
- Add the parsnips and cook gently for about 3 minutes. Add the cumin, stock and seasoning.
- Bring to the boil and simmer gently until the vegetables are tender. Cool slightly and puree in a food processor. For a really smooth and silky soup, pass the soup through a sieve.
- Return the soup to the cleaned pan, check the seasoning and reheat but do not boil. Add the cream, saving a little to swirl on each portion. At this stage if you feel the soup is a little thick add some milk. Re-check the seasoning.
- When ready to serve, pour the soup into a serving bowl and swirl with the cream and sprinkle with the paprika.