Parsnip Soup
Photo by Keren S
6
- 500g parsnip, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 large leek, peeled and chopped
- 1 medium celeriac, peeled and chopped
- 3-5 cloves of garlic, chopped
- A few handfuls of mustard greens, sliced
- 1/2 tsp cumin seeds, crushed
- 1/2 tsp coriander seeds, crushed
- 500 ml chicken or vegetable stock
- 1/2 cup vermouth or dry white wine
- olive oil
- salt
- freshly ground pepper
- Chop the vegetables
- In a medium cauldron, heat a lug or two of olive oil. When hot, add the vegetables and stir for 10 minutes or so
- Add the vermouth and stir until it has vaprozied
- Add the cumin and coriander, the stock and about 1 liter of water. Add salt to taste and cook for 1 hour
- Season with pepper and add salt if needed, then puree the vegetables
- Pour the soup into serving bowls and add a few slices of mustard greens to each bowl
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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