Recipe: Spiced Parsnip & Ginger Soup

Spiced Parsnip & Ginger Soup

Ingredients

  • 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 Vegetable stock
  • Salt and pepper
  • 15 ml Curry Powder
  • 2.5 ml Tumeric

Instructions

  • 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

Source: Douglasdale Dairy