A Parsnip Soup kind of afternoon.
It’s that time of year, a murky misty day, not even getting properly light...until we headed for the hills and not too far away in lovely Langsett Wood the sun was shining through the golden leaves, birds were singing and we stayed out longer than we meant to on the moor. Tums rumbling and fingers numbing we arrived back home into the murky mist again and our thoughts turned to...soup.
Warming, comforting, nourishing, soothing autumnal bowls of deliciousness that is my creamy, spicy Parsnip Soup, dished up with a hunk of the white tin loaf baked yesterday afternoon. Tums full and the mist melting into the dark dark night we were glowing from our walk, home cosy and snug, full of vegan goodness. Ahhhh!
Creamy Spicy Parsnip Soup
What you need:
1 Tablespoon oil of your choice for cooking - olive, rapeseed, sunflower plus a knob of non-dairy butter
1 Large brown skinned onion, peeled and chopped roughly
5-6 parsnips, peeled and chopped roughly
2 fat cloves of garlic, peeled and chopped roughly
1 vegan stock cube/gel
½ -1 teaspoon chilli flakes
1 teaspoon turmeric
1-2 Tablespoons mild wholegrain mustard
Salt & ground Black pepper
How to make your soup:
1. Boil a kettleful of water.
2. Add oil and ‘butter’ to a heavy based soup pan pan over medium heat.
3. When ‘butter’ has melted add onion, move around pan until onion has started to soften.
4. Add parsnip and cook until parsnip is softening and both onion and parsnip start to caramelise and brown on their edges, don’t stir too much, if they start to catch and stick to pan, add a little hot water from the kettle so they don’t burn.
5. Stir in the turmeric and then the chilli to your taste– I added a full teaspoon today and it blew our socks off.
6. Dissolve thestock cube in a litre of boiling water and add to the pan, bring to the boil then simmer until the vegetables are soft
7. Add the mustard and blitz either in a liquidiser or with a stick blender till smooth.
8. If the soup is too thick for your liking add a little hot water to thin.
9. Before serving taste and season with salt and pepper if required, and add a swirl of non-dairy milk/cream. Take care as these can curdle if the soup is boiling hot.
10. Serve with crusty bread and a slice of homemade love.