Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Curried Parsnip and Apple Soup

By: Laurence Guy

This is a fantastic soup for the autumn.

  • Start by frying a chopped onion.
  • Blitz together a thumb sized piece of root ginger, two cloves of garlic and a chilli (decide what strength suits your pallet) before adding to the frying onion.
  • Add two teaspoons of cumin seeds, a teaspoon of ground coriander, two teaspoons of ground turmeric and a teaspoon of fennel seeds to the pan and lower the heat whilst stirring in the spices.
  • Add about 600g of washed and diced parsnips to the pan and stir for a few minutes before adding enough stock to just cover the parsnips.
  • Turn the heat up and cover the pan whilst you leave the parsnips to cook. When the parsnips are tender turn off the heat and add a chopped eating apple minus the core to the pan before blitzing up using a food processor until smooth. Season with salt to taste.

Ingredients