Prep time: 10 mins
Cooking time: 1 hour
- 4 Large parsnips
- 2 Medium potatoes
- 2 salad tomatoes
- 1 teaspoon tomato puree
- 1 teaspoon Marmite
- 1 bag fresh chives
- 1 fresh green chilli (stalk and seeds removed)
- 1 bag fresh coriander
- 1500 ml water
- Pinch salt and pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 4 teaspoons pumpkin seeds
- Peel and roughly chop the potatoes and parsnips. Roughly chop the tomatoes.
- Add to a large heavy sauce pan with the olive oil and salt and pepper. Cook on a low heat with the lid on for 10 / 15 mins.
- Add the turmeric, ground coriander, cumin, de-seeded chilli, fresh chives, fresh coriander, lemon juice and 100ml of the water to a food processor. Blitz until smooth.
- Add the blitzed herb mix to the pan. Combine thoroughly with the vegetables, and cook for a further 5 mins with the lid on.
- Add the rest of the water, Marmite and tomato puree. Stir and combine.
- Bring to the boil and then simmer for a further 45 / 50 mins.
- In a dry frying pan toast the pumpkin seeds and set to one side.
- Using a hand blender, whizz up the soup until the mixture becomes smooth in texture.
- Divide between four bowls and serve topped with the golden toasted pumpkin seeds.
I love parsnip soup, it is such a comforting meal on a cold winters day ! This is a great soup to batch make at the weekend, so you have a great hearty lunch at your disposal for rushed mid week office lunches. It can be stored in the fridge in an air tight container for 5-6 days or alternatively frozen and enjoyed up to 4 months later.