Brian McDermott's lightly spiced parsnip soup

Ingredients

• 5 large parsnips – peeled & chopped
• 2 cloves garlic, sliced
• 1 bay leaf
• 1 onion, diced
• White of 1 leek, diced
• Small knob of ginger, grated
• 50g butter
• 1 table spoon ground cumin
• 1 tea spoon garam masala
• 1 litres milk
• 1Litre vegetable stock
• 150 ml cream

Method

1. Melt the butter in a large saucepan.
2. Sweat the onion, garlic, bay leaf & ginger for a few mins to soften.
3. Add the parsnips, leeks, cumin, garam masala. Cook for a few mins until parsnips are soft. Pour in the Milk and simmer for 4 minutes then add the hot vegetable stock. Simmer for 15 minutes on a low heat stirring occasionally.
4. Add the cream and bring to the boil once, then switch off.
5. Blitz the soup until it is really smooth.

Brian's Tip: Serve with toasted cumin seeds on top or chopped coriander. Great with toasted sourdough & melted parmesan on top.

Source: RTE Lifestyle - Brian McDermott

Lunch, Soup, St. Patrick's Day, Healthy Recipes, Family Classics, Dinner, Appetizers and Snacks, Traditional Irish, Vegetarian, Winter Warmers