Hugh's Parsnip Soup with Tempeh Croutons

Soup is always a winner, especially when it's this parsnip soup from Hugh Fernleys #moreveg book with the addition of our delicious chilled Tempeh 🙌

We added some quality olive oil, fresh rocket and spelt bread with avocado. Who says soups boring? Not us!

find the recipe here or below: https://www.rivercottage.net/recipes/parsnip-and-ginger-soup

Ingredients:

1 tablespoon olive oil

  • 15g butter

  • 1 large onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 4–5cm piece of ginger, peeled and finely chopped

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon ground cumin

  • ¼ teaspoon cayenne pepper

  • 500g parsnips, peeled and cut into 1cm cubes

  • 800ml vegetable stock

  • 200ml whole milk

  • Sea salt and freshly ground black pepper

  • Tempeh cut into small chunks - grilled till crispy

    Method:

    1) Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent.

    2) Add the garlic, ginger, cardamom, cumin and cayenne and stir for a couple of minutes. Tip in the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.

    3) Allow the soup to cool slightly, then purée in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, thin it with some hot water from the kettle.

    Serve the soup in warmed bowls with a trickle of cream or yoghurt (we used spelt bread). Finish with a grinding of black pepper and a sprinkling of the grilled tempeh and some fresh rocket.

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