soup

Warming Winter Parsnip & Ginger Soup Recipe

A delicious warming parsnip & ginger winter soup recipe for you. Sweet parsnips & fiery ginger: Souper easy & souper yummy, you're welcome!

Method

  • Heat a good glug of olive oil and the butter in a big saucepan over a medium-low heat and sautee the onion for approx 10minutes, until soft and translucent.
  • Add the garlic, ginger, cardamom, cumim & cayenne and stir for a couple of minutes.
  • Add in the parsnips and mix them in well before pouring in the stock. 
  • Season with salt & pepper and simmer the soup until the parsnips are very soft, approx. 15mins.
  • Once the parsnips are soft puree the soup with a stick blender until smooth.
  • Add the coconut milk and adjust the seasoning. Mix well and....

Ingredients (serves 4)

  • olive oil
  • 15g butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4-5cm piece of ginger, peeled & finely chopped
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 500g parsnips, peeled & cut into small cubes
  • 800ml vegetable stock
  • 400ml coconut milk
  • salt & pepper

 

Voila, enjoy!

Recipe adapted from Hugh Fearnley-Whittingstall's book River Cottage Veg Everyday 

Souper Summer Soup!

Just because it's summer doesn't mean it has to be the end of soups till the cold starts creeping in again!

Here's a souper easy & light summer soup I've been making recently:

Pea & Pesto Soup

serves 2 hungry soupers

Pea & Pesto Soup

Ingredients:

  • 750 ml water
  • 375 grams frozen peas
  • 1 red onion chopped
  • teaspoon sea salt
  • a squeeze of lime juice
  • tablespoons fresh pesto (for this you will need a big bunch of basil, 2 cloves of garlic, some pinenuts, olive oil and optional parmesan cheese. If you are feeling lazy you can buy the ready made FRESH pesto too, but making it yourself is SO much better :-) ) 
  • chill flakes (optional)
  • soft ricotta cheese (optional)

Method

Heat a deep pan with some olive oil and add in the red onions to soften them.

Meanwhile fill a kettle and put it on to boil. When it's boiled, & the onions have softened (about 5 mins) measure the amount of water you need and add it into the pan with the onions.

Add the frozen peas, salt and lime juice to the pan and let everything bubble together for 7 minutes.

In the meantime, if you are making your fresh pesto gather all the ingredients (basil, garlic cloves, pinenuts, olive oil and parmesan (optional)) and whizz them all together in a blender & voila you have pesto! It's much nicer and SO easy to make your own then to buy the processed stuff!

Once the 7 minutes have passed, check that the peas are cooked through. If they are ready you can blitz the peas and their liquid together either in a blender or use a stick blender in the pan.

Ladel the souper soup into bowls, putting two table spoons of pesto on top of each portion. I like to also add some chilli flakes and a dollop of soft ricotta cheese into my soup but this is optional.

Bon Appetito! 

This recipe is the LahLah adaptation of a Nigella classic