Spicy parsnip soup
Picture: Iain Gillespie

Serves 6

1 tbsp olive oil

1 leek, finely sliced

1 tsp ground cumin

1 tsp garam masala

8 parsnips, peeled and diced

2 turnips, peeled and diced

sea salt to taste

2 litres gluten-free chicken stock

1/4 cup pouring cream

watercress for garnish


Heat the oil in a big pot. Cook the leek for a few minutes to soften. Add the spices, combining well. Add the parsnips, turnips, salt and stock. Bring to the boil, and then simmer for about 40 minutes until vegetables are almost mushy. Puree. Return to pot and add cream, stirring well. Serve garnished with a little watercress.

The West Australian

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