Spiced Parsnip & Ginger Soup 30 ml Olive Oil 5 ml Cumin 225 g Leeks (sliced) 25 g Fresh Ginger (chopped) 2 Whole Raw Beetroot 675 g Parsnip (chopped) 100 ml Buttermilk 300 ml White
Spiced Parsnip & Ginger Soup
- 30 ml Olive Oil
- 5 ml Cumin
- 225 g Leeks (sliced)
- 25 g Fresh Ginger (chopped)
- 2 Whole Raw Beetroot
- 675 g Parsnip (chopped)
- 100 ml Buttermilk
- 300 ml White Wine
- 100 ml Cream
- 1.2 ℓ Vegetable stock
- Salt and pepper
- 15 ml Curry Powder
- 2.5 ml Tumeric
-
Heat oil and fry leeks and ginger gently for 2-3 mins
-
Add curry, cumin and tumeric
-
Add parsnip and cook for another 10 mins
-
Add wine and stock, reduce heat and simmer for 20-30mins
-
Peel beetroot slice into thin sticks and deep fry until crispy
-
Puree in blender add cream and buttermilk and serve with deep fried beetroot