Spiced parsnip soup with coriander and chilli pesto recipe
There aren't many things more comforting than a warming mug of creamy soup, and this spiced parsnip and pesto delight will not let you down.
See method- Serves 6
- 7 mins to prepare and 28 mins to cook
- 289 calories / serving
- Gluten-free
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1kg (2lb) parsnips, chopped
- 1.5ltr hot chicken stock
- 3 tbsp soured cream
For the pesto
- 1 red chilli or dried chipotle chilli
- 50g (2oz) fresh coriander, leaves picked
- 15g Parmesan, grated
- 4 tbsp pumpkin seeds, lightly toasted
- 4 tbsp extra-virgin olive oil
Each serving contains
- Energy
- 1205kJ 289.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 2.5g
- Sugars
- 19g
of the Reference intake
Carbohydrate 11.7gProtein 7.5gFibre 9.8g
Method
- Heat the olive oil in a large pan over a medium heat. Add the onion, celery and a little seasoning, and cook for 3-5 minutes, or until softened. Add the garlic and ground spices and cook for 2-3 minutes more.
- Add the parsnips and stock, bring to the boil, and then simmer for 15-20 minutes, or until the parsnips are tender.
- Meanwhile, make the pesto. Soak the chipotle chilli (if using) in a little just-boiled water for 15 minutes, or until softened, drain and then roughly chop. Put the chilli (or dried chipotle chilli) in a small blender with the coriander leaves, Parmesan and 2 tbsp of the pumpkin seeds and pulse a few times to combine. Add the extra-virgin olive oil, season, and whizz until coarsely mixed. Add a little more oil, if necessary, until the desired consistency is reached.
- Remove the soup from the heat and whizz with a stick blender until smooth (if it’s too thick, add a little more stock). Stir in the soured cream. Divide the soup between 6 bowls and add a drizzle of the pesto. Serve with the remaining pumpkin seeds with warm Chilli cheese scones.
- See more Parsnip recipes
