Name: Spiced parsnip & cauliflower soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 medium cauliflower cut into florets; 3 parsnips chopped; 2 onions chopped; 1 tbsp fennel seed; 1 tsp coriander seed; ½ tsp turmeric; 3 garlic cloves sliced; 1-2 green chillies deseeded and chopped; 5cm piece ginger sliced; zest and juice 1 lemon; 1l vegetable stock; handful coriander chopped

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Spiced parsnip & cauliflower soup

Spiced parsnip & cauliflower soup

Good Food team

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.1 out of 5.26 ratingsRate

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Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 medium cauliflower

cut into florets
3 parsnips

chopped
2 onions

chopped
1 tbsp fennel seed
1 tsp coriander seed
½ tsp turmeric
3 garlic cloves

sliced
1-2 green chillies

deseeded and chopped
5cm piece ginger

sliced
zest and juice 1 lemon
1l vegetable stock
handful coriander

chopped

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Nutrition: per serving

kcal133
fat4g
saturates1g
carbs18g
sugars11g
fibre9g
protein7g
salt0.6g

low

Method

step 1

Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
step 2

Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
step 3

Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

Recipe from Good Food magazine, March 2013

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A star rating of 4.1 out of 5.26 ratings

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