‘Autumn is a second spring when every leaf is a flower.’ (Albert Camus)
I adore Autumn. It’s the season of pumpkins and squashes, Halloween, trees dusted with cinnamon and brown sugar, sitting by the fire with a good book, blackberries and apple tart. Soup is one of my all time Autumn favourites and you can’t beat the sweet, woody smell of parsnips. Stripping parsnips with a sharp knife is one of the joys of Autumn. Parsnips have no cholesterol and are rich in phytonutrients, vitamins, minerals and fibre.
I hope you enjoy my recipe:
Time: 40 minutes approx
5 parsnips peeled and diced
Glug of olive oil
1 pint vegetable/chicken stock
1 leek finely chopped
1tbsp garlic paste
1 pinch cumin
1 pinch tumeric
1 pinch cinnamon
1 pinch paprika
1 bay leaf
1 pinch salt and black pepper to season
- Gently fry leek chopped leeks and parsnips in garlic paste in a large saucepan on a low heat.
- Add in the turmeric, paprika, cinnamon, cumin, salt and pepper and the bay leaf and cook until vegetables are soft and leek is translucent.
- Pour in a pint of vegetable/chicken stock and simmer for 15-twenty minutes. Stir with a wooden spoon at regular intervals.
- When all the ingredients have softened mash the soup with a potato masher.
- Serve with a slice of crusty bread and butter.
Surrey K has just returned from Portugal so keep an eye out for my Portugese chicken recipe. We’re also very excited to be able to say one of our recipes will be featured on the guest blog pages of Artizan Interiors, a kitchen design company based in Surrey.