Hearty Parsnip Soup

Some parsnips arrived in my organic veg box from Riverford and then some more arrived.  I like parsnips but I’m not wild about them. I enjoy them roasted and caramelised in the oven with other root veg. They make a great mashed contrast layer for a nut roast and come in very handy for a big pot of soup.  Parsnip Soup seemed to me to be what was called for right now – real comfort food – hearty and filling. Here’s my recipe.

Sauté 1 minced garlic clove, 1 large chopped onion and a bunch of chopped wild garlic in a couple of 15ml (table)spoons olive oil. Add a knob of finely chopped or grated root ginger for some heat. After about 5 minutes the onion should be translucent and starting to brown and the wild garlic wilted.
Add 6 roughly chopped parsnips and 1.5 litres vegetable stock, 2 x 5ml (tea)spoons dried mixed herbs or any of sage, thyme, rosemary, oregano and 2 x 5ml (tea)spoons ground cumin.
Simmer 40-50 mins until parsnips are soft, season with salt and ground black pepper and blend in a food processor or with stick blender – as smooth or textured as you like.
Serve the finished soup with a dollop of yogurt and croutons. I’ve used cornbread but you can use any bread (even if it’s a little stale) and toast it or pan-fry in a little oil. You could opt instead for toasted pumpkin or sunflower seeds. A drizzle of tamari sauce does wonders too or some grated, melty cheese.