The “River Cottage Veg” cookbook by Hugh Fearnley-Whittingstall proves to offer a wealth of delicious recipes (i.e., more to follow….)

What worked and what didn’t:
We sure like root vegetable soups, and parsnip is one of our favorite ingredients in that respect. As it is almost freezing outside, making this soup was a no-brainer when we came across the recipe. I found a digital version for you on the River Cottage site.

This is one of the best soups that we made in quite some time. The intense kick from the ginger works so well with the sweetness and earthiness of the parsnips, cumin, and cayenne while the freshly ground cardamom provided some floral and citrusy notes. Furthermore, there is no cream in it – only 200ml / 7oz of milk – so the soup was hearty and velvety without being heavy at all.

parsnip and ginger soup bowls

We finished with a drizzle of crème fraîche and some toasted sunflower seeds. Due to the abundance of spices in the soup, we served it with some Lebanese flatbreads and a fresh Keshkeh dip (yogurt with bulghur, mint, bell pepper, and cucumber) and a spicy Mouhamara dip (fried onions, tomato, chili pepper, pomegranate syrup, and walnuts).

Recipe accuracy:
The recipe serves 4. It was easy both to follow and to prepare. The soup can be on the table within 30 minutes.

Suggested tweaks:

Verdict: 9/10; definately will be made again.

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