1 sprig of rosemary leaves stripped from the stalk
2 bay leaves
3 garlic cloves crushed
1 red chilli
2 large parsnips peeled and roughly cubed
2 carrots roughly chopped
1 large potato peeled and cubed
1 medium onion, chopped
1 tsp cumin seeds
1 tsp chilli powder
1/2 tsp smoked paprika
2 pints vegetable stock
Heat a drizzle of oil in a large saucepan and then add your garlic, fresh and dried chilli, paprika, bay, rosemary and cumin seeds and heat for 30 seconds or so.
Add your Parsnips, carrots, potato & onion
Cook your vegetables for 2 minutes, stirring until they are fully coated in the spices.
Pop in your stock, turn down the heat and allow the soup to simmer for roughly 45 mins.
Blend with a hand blitzer or place in a liquidiser. If its too thick add a little more stock until you have the consistancy of your liking
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