Parsnip and Toasted Cumin Soup with Parsnip Chips

Name: Parsnip and Toasted Cumin Soup with Parsnip Chips
Total time: 40 min
Ingredients: 625 g of parsnips, 600g peeled and cut into chunks, then peel and thinly slice 25g (1 parsnip); 2 sprigs of thyme; 3 sprinkles of salt; 150 ml of cream; 2 splashes of sunflower oil, to deep fry; 3 sprinkles of pepper; 1 litre of vegetable stock; 2 tablespoons of olive oil; 1 red chilli, deseeded and fi nely chopped; 1 tbsp of cumin seeds; 2 garlic cloves, peeled and crushed; 1 lemon, Juiced & Zested; 1 onion, peeled and fi nely chopped

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With a kick of toasted cumin, this parsnip soup is great for warming yourself through over the weekend. A great one for making with wonky parsnips too when they

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Ingredients

625 g of parsnips, 600g peeled and cut into chunks, then peel and thinly slice 25g (1 parsnip)
2 sprigs of thyme
3 sprinkles of salt
150 ml of cream
2 splashes of sunflower oil, to deep fry
3 sprinkles of pepper
1 litre of vegetable stock
2 tablespoons of olive oil
1 red chilli, deseeded and fi nely chopped
1 tbsp of cumin seeds
2 garlic cloves, peeled and crushed
1 lemon, Juiced & Zested
1 onion, peeled and fi nely chopped