Spiced parsnip soup

Serves 6

30g butter
1 tablespoon sunflower oil
1 onion, chopped
675g parsnips, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander seed
½ teaspoon ground turmeric
¼ teaspoon chilli powder
1.2 litres vegetable stock
Salt and black pepper
Little milk (optional)
150ml single cream
Yogurt to serve
Chopped coriander to serve

Melt butter and oil in a large pan and add parsnips and onion.
Sweat for 5 minutes without brownibg.
Stir in spices and cook gently for another 2 minutes
Add stock and bring to boil.
Reduce heat, cover and simmer for about 30 minutes until parsnips are tender.
Cool slightly and then puree.
Return to a clean pan and, if required, add milk or water to thin slightly.
Add the cream and warm gently without boiling.
Serve with yogurt and fresh coriander.

Taken from Sarah Raven’s Garden Cookbook