A really good soup from ” Ministry of Food” by Jamie Oliver. He recommends serving it with some crunchy croutons, fried with smoked streaky bacon, scattered over the top.
A new vegetarian side from Claire Thomson.
And easy recipe from Thomasina Miers. I like to serve these with eggs and other vegetables.They work well as part of a fried breakfast too, and are well worth the little effort they take.
A delicious soup to serve hot or chilled from Sybil Kapoor’s ” Simply British”. It is even better if made the day before you are going to eat it.
A recipe from Nigel Slater’s ” Real Cooking” which goes very well with sausages.
A seasonal recipe from Nigel Slater which I could happily eat all year round. You can of course replace the parsnips with chips for a more traditional version. If you are unable to get goats curd then i have used Mozzarella as a substitute.
A recipe from the inspired ” The Sugar Club Cookbook” by Peter Gordon.
Jane Grigsons recipe for Curried Parsnip Soup.
This root vegetable recipe is great comfort food for autumn/ winter. You can replace or add to the suggested vegetables with celeriac or swede and/ or add mushrooms. Nigel suggests serving with a trickle of yoghurt with some chopped mint. I think it works well with fried or poached egg. Ive also increased the spicing a little.
|275g parsnips||1 “ ginger, peeled & finely chopped|
|350g carrots||1 fresh green chilli, deseeded & finely chopped|
|1 onion, finely chopped||300 ml greek yoghurt|
|4 tbsps sunflower oil||40g ground almonds|
|1 tbsp ground cumin||salt|
|2 tsps ground coriander||275g small cauliflower florets|
|1 tsp ground cinnamon||Chopped fresh coriander to garnish|
|1 tsp turmeric|
|2 cloves garlic, finely chopped|