Soups are a delicious, warming comfort food to eat as the weather gets colder. This soup is a real winner in my house, even with guests.
Parsnips are in season right now, and the subtle spicy kick of ginger makes this the perfect autumnal recipe.
The fact that it only takes half an hour to make means that you can even enjoy it on days when you're busy and don't have a few hours to spend slaving away in the kitchen.
Autumnal Parsnip and Ginger Soup
Prep time: 5 mins
Cooking time: 25 mins
You will need:750g parsnips
1 large onion, chopped
1 clove garlic, chopped
2cm piece root ginger, peeled & chopped
1.2 litres vegetable stock
3 tbsp creme fraiche, double cream or soya alternative
Ground paprika or chilli flakes to serve (optional)
Method:1. Saute the onion for 3-4 minutes in a large pan.
2. Meanwhile, wash the parsnips and chop into small chunks.
3. Add parsnips, garlic and ginger to the pan and saute for 2 minutes, stirring.
4. Pour in the stock, bring to the boil, cover and simmer for 20-25 minutes until the parsnips are tender.
5. Use a stick blender to puree the soup until smooth (if you don't have one, just pour the soup into a normal blender. This may have to be done in batches).
6. Stir in the cream just before serving. I also taste it at this point to see whether it needs any seasoning and if it's 'gingery' enough – if not I stir in some ground ginger.