Spicy carrot parsnip and potato soup
Serves: 4
Preparation time: 15 mins
Cooking time: 20-25 mins
40g (1 1/2oz) butter
1 small onion, finely chopped
450g (1lb) floury potatoes, eg King Edward, peeled and finely diced
2 large parsnips, peeled and finely diced
3 large carrots, peeled and finely diced
1tsp ground cumin
1tsp ground coriander
1.2 litres (2pts) vegetable stock
Salt and freshly ground black pepper
4tbsp crème fraiche
Fresh herbs ie coriander to garnish, optional
1. In a large pan melt the butter then gently fry the onion for 5 mins, or until soft.
2. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.
3. Stir in the cumin and coriander and cook for 1 min before adding the stock.
4. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.
5. Allow to cool slightly then place in a food processor and whiz until smooth.
6. Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.
