Created by
A healthy thick warming parsnip soup with plenty of heat from the added chillies and spices.
Temper the cumin and coriander seed on a low heat in a dry frying pan for around 30 seconds until aromatic. Grind half of the seeds in a pestle and mortar till a fine powder.
Wash, peel, then slice up the parsnips. Chop the onion, then add to the pressure cooker with the parsnips, olive oil and butter on a medium heat and sweat down for around 5 minutes. Chop the garlic and chilli, and add to the cooker along with all the seeds, both whole and ground, then fry off for another 3-4 minutes.
Add the stock, several good grinds of pepper and bring up to maximum pressure and cook for around 10 minutes. The parsnip should be soft by this time.
Add the double cream, and simmer for another minute or so, then check the seasoning (it may not need any salt if the stock is quite salty).
Review 4.7 / 5 from (3) reviews
No category scores at the moment
Ranked 17 / 99 overall
Currently saved by 1 users