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Spiced parsnip soup with coriander and chilli pesto recipe

7 ratings

There aren't many things more comforting than a warming mug of creamy soup, and this spiced parsnip and pesto delight will not let you down. See method

Serves 6
7 mins to prepare and 28 mins to cook
289 calories / serving
Gluten-free

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1kg (2lb) parsnips, chopped
1.5ltr hot chicken stock
3 tbsp soured cream

For the pesto

1 red chilli or dried chipotle chilli
50g (2oz) fresh coriander, leaves picked
15g Parmesan, grated
4 tbsp pumpkin seeds, lightly toasted
4 tbsp extra-virgin olive oil

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
1205kj
289kcal 14%
Fat
19g 27%
Saturates
4g 21%
Sugars
19g 27%
Salt
2.5g 42%

of the reference intake
Carbohydrate 11.7g Protein 7.5g Fibre 9.8g

Method

Heat the olive oil in a large pan over a medium heat. Add the onion, celery and a little seasoning, and cook for 3-5 minutes, or until softened. Add the garlic and ground spices and cook for 2-3 minutes more.
Add the parsnips and stock, bring to the boil, and then simmer for 15-20 minutes, or until the parsnips are tender.
Meanwhile, make the pesto. Soak the chipotle chilli (if using) in a little just-boiled water for 15 minutes, or until softened, drain and then roughly chop. Put the chilli (or dried chipotle chilli) in a small blender with the coriander leaves, Parmesan and 2 tbsp of the pumpkin seeds and pulse a few times to combine. Add the extra-virgin olive oil, season, and whizz until coarsely mixed. Add a little more oil, if necessary, until the desired consistency is reached.
Remove the soup from the heat and whizz with a stick blender until smooth (if it’s too thick, add a little more stock). Stir in the soured cream. Divide the soup between 6 bowls and add a drizzle of the pesto. Serve with the remaining pumpkin seeds with warm Chilli cheese scones.

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