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Yorkshire Recipes

Spiced Parsnip Soup
This has to be one of the best winter soups there is. The sweetness of the parsnips is balanced by the warmth of the spices. Serve piping hot after a brisk walk on a cold winters day - delicious!

by Annie Stirk
Serves 5

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Preperation time 15 minutes
Cooking time 45 minutes - 1 hour

700g/1.5lb Parsnips, peeled and sliced
1 medium bramley apple, peeled and sliced
1 heaped teaspoon ground cumin
1 heaped teaspoon turmeric
Half teaspoon ground cardamon
1 heaped teaspoon ground ginger
40g/1.5oz butter
1 tablespoon groundnut oil
Salt and freshly milled black pepper
1.2l/2pts good flavoured vegetable or chicken stock
2 medium onions, chopped
2 cloves garlic, chopped
1 heaped teaspoon ground coriander

1. You will need a large saucepan of about 3.5litre/6pint capacity
2. Heat butter and oil in a saucepan. Add onions and garlic, allow that to cook for a few minutes, add all the spices. Stir and allow to cook gently for a few more minutes, then add sliced parsnips to saucepan. Stir well, add sliced apple and stock. Season and allow soup to simmer gently for approximately 1 hour without a lid
3. Remove from heat and blend in a food processor until pureed. Return soup to saucepan, taste to check seasoning and serve

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