Parsnip soup

March 28, 2009

Serves: 6




  • 500g parsnip, peeled and chopped

  • 1 large carrot, peeled and chopped

  • 1 large leek, peeled and chopped

  • 1 medium celeriac, peeled and chopped

  • 3-5 cloves of garlic, chopped

  • A few handfuls of mustard greens, sliced

  • 1/2 tsp cumin seeds, crushed

  • 1/2 tsp coriander seeds, crushed

  • 500 ml chicken or vegetable stock

  • 1/2 cup vermouth or dry white wine

  • olive oil

  • salt

  • freshly ground pepper




  • Chop the vegetables

  • In a medium cauldron, heat a lug or two of olive oil. When hot, add the vegetables and stir for 10 minutes or so

  • Add the vermouth and stir until it has vaprozied

  • Add the cumin and coriander, the stock and about 1 liter of water. Add salt to taste and cook for 1 hour

  • Season with pepper and add salt if needed, then puree the vegetables

  • Pour the soup into serving bowls and add a few slices of mustard greens to each bowl

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