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Spiced Parsnip & Chilli Soup
Essential Cuisine

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Spiced Parsnip & Chilli Soup

Spiced Parsnip & Chilli Soup
PREP TIME: 30 mins
COOKING TIME: 30 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories33kcal
Fat0.9g
Saturates0.4g
Sugar4.2g
Salt0.40g

Ingredients...

25g butter

250g white onion, chopped

2 garlic cloves, crushed

2 tsps ground cumin

2 tsps ground coriander

2 tsps ground ginger

1 small red chilli, chopped

750g parsnip, peeled and diced

250g potato, peeled and diced

50g Essential Cuisine Light Vegetable Stock Mix

2 ltrs water

Twist of freshly ground pepper Sea salt, season to your taste

Handful of chives

FOR THE CROUTONS

100ml olive oil

2 slices of white bread

2 tbsps sesame seeds

Method...

  1. Melt the butter in a suitable pan and add the chopped onion and garlic, fry gently until they are tender.

  2. Add the cumin, coriander, ginger, chilli and parsnips. Cook gently for 2-3 minutes.

  3. Add potatoes, water and Essential Cuisine Light Vegetable Stock Mix, then bring to the boil.

  4. Simmer for 30 minutes or until the parsnips and potatoes are tender.
  5. Purèe in a liquidiser or using a stick blender until smooth, then pass through a sieve.

  6. For the croutons, cut the whitr bread into 1cm dice or use a festive cutter.
  7. Heat the oil in a suitable frying pan, toss the croutons in the oil until they start to colour.

  8. Remove from heat and drain any excess oil. Add sesame seeds and return to the heat for 30 seconds until golden brown.

  9. Finally, reheat your soup and season to your taste. Serve your soup in warm bowls, scatter the croutons over the soup with some chives.

This recipe features...

Light Vegetable Stock Mix

Light Vegetable Stock Mix

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From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

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Eat Street Recipe Book

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