Spiced Carrot & Parsnip Soup (In A Soup Maker)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 Onion
- 1 Garlic Clove
- 350 - 400 g Carrots
- 350 - 400 g Parsnips
- 900 ml Vegetable Stock
- 2 tsp Cumin
- 1 tsp Ground Coriander
- ΒΌ tsp Chilli Flakes
- 1 tsp Sea Salt
- 2 tbsp Double Cream
Method
- Peel and chop the onion, garlic, carrots and parsnips (I use a mini chopper to get everything a uniform size).
- Place the chopped vegetables into your soup maker, add the spices and salt, and pour over the vegetable stock.
- Set to smooth (or you can leave it chunky if you prefer) and turn the soup maker on. The soup took 21 minutes in my Morphy Richards 1.6 L soup maker.
- Serve in bowls drizzled with double cream.