The sweet nutty flavour of the parsnips goes really well with the sharp apple taste in this recipe.
Garlic sticks fried until brown are a bit like caramel and are a great addition to this soup along with the mustard seeds.
Only add cream if you are feeling really naughty or need some extra layers to keep you warm through the winter!
Per pair of children
Ingredients
1 tablespoon of butter
2 small or 1 large parsnip
1 small onion
1 pint vegetable or chicken stock (you can use stock cubes or granules)
or enough to cover the parsnips in the saucepan
¼ teaspoon of ground cumin
¼ teaspoon of chilli powder
½ teaspoon of ground coriander
¼ of a cooking apple
Optional extras
2 cloves of garlic cut into strips
1 teaspoon of yellow mustards seeds
1 tablespoon of single cream
01Peel and chop the parsnips into chunks of about 3 cms.
02Finely chop the onion.
03Melt the butter in a large saucepan gently cook the onion for about 3 minutes then add the parsnips and cook for another few minutes.
04Add the spices and the stock and turn the temperature up until the pot is boiling.
05Then reduce the heat, put the lid on the saucepan and cook for about 25 minutes.
06Add the peeled apple pieces to the saucepan and cook until parsnips and apple are soft.
07While the parsnips are cooking cut the garlic into thin strips.
08Heat the oil in a small frying pan and add the garlic and when it is beginning to brown add the mustard seeds. Take off the heat when the mustard seeds start to dance.
09Then if you’ve got a whizzer gadget – (a smoothy maker or stick blender) whiz the contents of the pan into a smooth soup - otherwise just mash well and stir.
10Put the soup in bowls and swirl in the cream if you’re using it.
