Well, apologies for the time lapse of my blog publications.
We are however - as they say back on track.
This delicious recipe is just perfect for the autumn, when we need some comforting nourishment.
You can scale the recipe up or down, depending on how many you are serving.
It does keep well refrigerated for a couple of days.
The ingredients are;-
2 Tbs olive oil
1 Tsp cumin seeds
1 Tsp coriander powder
1/2 Tsp Turmeric
1 Tsp Mustard seeds
1 sweet onion
3 cloves of garlic (adjust as you feel, or omit)
650g diced parsnips
1 vegetable stock cube
1 Tbs lime or lemon juice
500ml water
100ml Double cream (optional)
Method
Measure out all of the spices, salt and pepper,
Chop the onion and parsnips
Dry fry the spices in a saucepan
Add the olive oil and garlic, and fry for 5 minutes over a medium heat.
Add the water, stock cube and parsnips , lemon juice and cream and cook for 20-25 minute (until the parsnip is tender).
Blend using a stick blender or blender until smooth.
Serve with whatever toppings you want.
Topping Suggestions
Coriander leave
Slices of chili
Chopped nuts
Swirls of double cream
Dried cranberries
Mixes Seeds
All of these add to the nutritional value of the meal, adding valuable vitamins, minerals and macros that are so important for a health and wellbeing.
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