Parsnip and Ginger Soup - A Meat Free Monday Recipe

I think I might have blogged this before but it's so good I'll blog it twice.

One of my favourite vegetarian cook books is the 'Veg Everyday' one by Hugh Fearnley-Whittingstall. Not only is it full of great photos, and recipes that would tempt even the most devoted meat eater to try a vege meal, but also the recipes are actually do-able. I am the living proof this is true!

My favourite recipe is the simple lentil dahl. But a little more time and preparation and I can have a bowl of a soup that Hugh calls 'Parsnip and Ginger Soup' but which I call 'Better than sex soup'. I know you all think I need to get more sex based on that - but don't judge until you've tried it.

The soup is relatively easy to make though there are a few steps to take. It is time consuming rather than complicated and you need a food mixer or hand blender to make it properly. It is all worth it though, for its smooth warming and spicy goodness.

recipe book and lavender on an oak table

The ingredients are fairly simple and while you might not have fresh ginger to hand it's easy to get.

You'll need

  • 1 tablespoon olive oil
  • 15g butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • a 4-5cm piece of fresh ginger root, peeled and finely chopped
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 500g parsnips, peeled and cut into 1cm cubes
  • 800ml vegetable stock (Hugh makes his own, I use a vege stock cube)
  • 200ml whole milk
You simply fry the onion in the oil and butter for 10 minutes or so, don't crisp it! add in the garlic, ginger and spices, stir it then bung in the parsnips, stir them up to get them coated in the tasty oily goodness, then pour in the stock and simmer it all until the parsnips are soft, about 15-25 minutes.

Leave the soup to cool for a bit, then puree it in a food blender until smooth. Return it to the pan, add the milk and warm it through, add water to thin the soup if you like.

The soup stores well, can be frozen and is lovely served with a sprinkling of toasted nuts and a swirl of thick cream. Maybe even a homemade bread roll.

You can buy Hugh's book all over the place, but here's a link to Amazon.