Spiced parsnip soup from Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen by Guy Watson and Jane Baxter

  • carrots
  • celery
  • chillies
  • coconut milk
  • ground coriander
  • ground cumin
  • fresh ginger
  • leeks
  • onions
  • turmeric
  • sunflower oil
  • vegetable stock
  • parsnips
  • cardamom pods
  • coriander sprigs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on April 06, 2020

    Lovely rich flavour. For coriander haters it's still great without. Didn't have the leek so added extra onion. Bit of a kick but fine. I think you could do it with butternut squash and have just as good a result. Made a few poor curried parsnip soups, this one's a keeper. Wouldn't serve 6 if eating just soup, yes if it's soup and a sarnie.

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