It’s soup season again!
Demure parsnips and carrots are coupled with exotic spices in this recipe. The result is a sultry soup that will provide you with warmth and comfort during the dark season while enveloping you in the flavors of the East.
- 3 parsnips, peeled and diced
- 3 carrots, peeled and cut into chunks
- 1/2 yellow onion, chopped
- 2 tablespoons of high-temperature olive oil
- 1 teaspoon of coriander seed, crushed in a mortar
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- 2 teaspoons of mustard seed, crushed in a mortar
- 1/4 of a teaspoon of chili flakes
- approx. 1/2 litre of chicken stock
- 2 – 3 tablespoons of sour cream or low-fat crème fraîche
- salt, freshly ground pepper
- For the decoration: 1/2 teaspoon of sour cream or low-fat crème fraîche & a pinch of Pimenton de La Vera per dish
- Heat up the oil in a large saucepot to medium heat. Gently fry the onions until soft (but not brown).
- Add the parsnips and the carrots. Fry gently over medium heat while stirring regularly for some minutes.
- Stir in the spices and continue frying gently for 1 to 2 minutes.
- Add a few tablespoons of chicken stock, cover the pot and stew the ingredients for approx. 20 minutes. Keep an eye on the pot to ensure the food is not burning, but refrain from opening the lid too often or otherwise, the liquid will evaporate.
- After approx. 20 minutes the parsnips and carrots should be softening. Add the rest of the chicken stock, season with salt and pepper to taste, cover the pot and let simmer over medium heat for approx. 30 minutes until tender.
- Take of the heat and puree in a blender or with a hand blender until smooth. Return to the pot and stir in the sour cream (or the crème fraîche). Heat through gently.
- Pour the soup into pre-warmed soup dishes. For decoration place 1/2 teaspoon of sour cream (or crème fraîche) in the center of your dish and sprinkle with Pimenton de la Vera.