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Lightly spiced parsnip soup

Submitted by Tooodlepips 23 October 2009



25ml sunflower oil, 1 onion - diced, 1 potato - diced, , 1 tbs garam masala, 1 tsp ground ginger, seeds from 2 cardamom pods - crushed, , 1kg parsnips - chopped, , 2-2.5 litres stock, 1 clove garlic - whole, , 200ml milk


Fry the onion until transparent. Halfway though, add the potato and fry until also transparent. Add spices and cook for 2-3 minutes, adding a little water to loosen the spices. Add parsnips and cook for 3-4 minutes. Add half the stock and garlic and bring to boil. Reduce heat and simmer for 15 minutes until parsnips tender. Blend, add rest of stock and bring back to the boil. Stir the milk in and serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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