Parsnip Soup

As winter warmers go, you don't get much better than homemade root vegetable soup. One of my favourites is a recipe from my gran - she's a bit of an old harridan, but she makes a mean curried parsnip soup.

I remember this being her contribution to bonfire night parties, served up in mugs in the garden. This is a rather more chunky affair, to be served in the chunkiest bowls, with the chunkiest bread, curled up watching old movies (or, in this instance, Antiques Roadshow)...

The amounts are pretty vague, as I've never used a recipe, but feel free to contact us  if you're not sure.

Dry-roast a teaspoon of cumin seeds in a pan for a couple of minutes to bring out their flavour (a trick stolen from Delia). Decant into a pestle and mortar and pound until satisfied.

Dice one white onion and cook in a little oil over low heat until translucent. Stir through the cumin and add three peeled and chopped parsnips (chunked to about cork-size), along with a pint and a half of good vegetable stock. Simmer with a lid half-on for about half an hour, or until the vegs yield under a knife (like boiled potatoes).

Spoon into a blender and whizz. I left a few chunks unblended for bite, but it's up to you how chunky or not you like it.

Slice, toast and butter your favourite crusty loaf.* Serve, with smug satisfaction and a good DVD.  

*This image is of the soup served with cheese on toast so the Boy didn't feel like he was *only* having soup for dinner. Just in case you were concerned with the density of my butter-spreading

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