Spiced Parsnip Soup

Spiced Parsnip Soup

(Serve for 4)

3 tbsp butter
1 onion, chopped
67 gram parsnip, diced
1 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp ground turmeric
0.25 tsp chili powder
5 cups chicken stock
150 ml light cream
1 tbsp sunflower oil
1 garlic clove, cut into julienne strips
2 tsp yellow mustard seeds
Salt and ground black pepper to taste

Melt butter in a large pan over medium heat.
Add onion and parsnip. Stir occasionally.
Cook gently for about 3 minutes.

Add in spices and cook further 1 minute.
Add stock, salt and ground black pepper to taste.
Bring to boil, and then reduce the heat.
Cover with a tight-fitting lid and simmer for 45 minutes until the parsnips are tender.

Cool slightly.
Ladle the soup into a blender and process until smooth.
Return the soup to the pan.
Add in cream and heat through gently over low heat.

Heat oil in a small pan; add in garlic and yellow mustard seed.
Cook briskly and stirring occasionally until the garlic brown and the seeds start to pop and splutter.
Remove the pan from heat.

Ladle the soup into warmed soup bowls.
Pour a little garlic and yellow mustard seeds mixture over each and ready to serve.