Warm up on a cool evening with this fresh seasonal vegie soup laced with ginger and spice.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger and garlic, and cook, stirring, for 2 minutes or until aromatic.
- Add parsnip and stock. Cover. Bring to the boil. Reduce heat to medium-low and cook, partially covered, for 15-20 minutes or until the parsnip is tender. Set aside for 15 minutes to cool.
- Meanwhile, cook the cumin seeds in a small non-stick frying pan over medium heat, stirring, for 1 minute or until aromatic.
- Ladle half the parsnip mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining parsnip mixture. Place the soup over low heat and stir until heated through.
- While the soup is reheating, preheat grill on high. Place the bread on a large baking tray and cook under grill for 2 minutes each side or until toasted.
- Taste the soup and season with salt and pepper. Ladle among serving bowls and sprinkle with the cumin, feta and coriander. Serve with the toasted bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set