Richmond Farms Parsnip and Cumin soup
Parsnips can be used in all sorts of recipes. To give you an idea of the possibilities, here is a quick and delicious recipe for a tasty soup.
- 250g peeled and sliced Richmond Farms parsnips (keep the peelings)
- 75g chopped onion
- 20g Sliced garlic
- 2g cumin
- 300ml water
- 150ml double cream
Sweat the onion, garlic and cumin until the veg is soft, add the parsnip and cook for 2 min, add the water and boil for 5 min, add the cream and boil for 2 min, take off the heat and blend until smooth, taste the soup for seasoning add salt and lemon juice to taste.
We garnish the soup with the peelings fried in rapeseed oil until crispy, and a drizzle of cumin scented oil.
Serve immediately and enjoy!