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Spiced Parsnip and Apple Soup

Serves: 4

Takes: 20 minutes to prepare and 25 minutes to cook



Coriander seeds 1 tbsp
Cumin seeds 2 tbsp
Vegetable oil 2 tbsp
Onion, finely diced 1
Red Chilli, deseeded and finely chopped 1
Leek, finely chopped
Finely Chopped fresh ginger 1 tbsp
Clove garlic, finely chopped 1
Ground turmeric 2 tbsp
Caster sugar 1 tbsp
Parsnips, peeled and chopped  700g
Bramley apple, peeled cored and diced  1
Hot vegetable stock  1 Litre
Crème fraîche 4 tbsp
Sea salt and black pepper  



Heat a large saucepan and dry fry the coriander and cumin seeds for 1 minute or until they start to jump around the pan and release their aromas. Remove from the pan and finely crush in a pestle and mortar or in a spice blender.


Heat the oil in a saucepan, add the onion, chilli, leek, ginger and garlic then gently fry for 5 minutes until the onion is soft but not coloured.


Return the crushed spices to the pan with the turmeric, parsnips and apple then continue to cook for 5 minutes over a moderate heat until the vegetables and apple are coated in the spices.


Add the hot stock to the pan, bring to the boil, cover then simmer for 20 minutes or until the parsnips have softened.


Remove the pan from the heat then puree the soup with a stick blender or in a jug blender until smooth. Stir in crème fraîche and season to taste with salt and black pepper. Pour into large mugs or bowls and serve with rustic bread.


Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

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