Creamy carrot and parsnip soup with cumin croutons

Recipe~Finder

Cooking time: Less than 60 minutes

Healthy options: Healthy; Vegetarian

Serves: 4

Type: Soup

Tools

Kitchen friendly view

Ingredients

300g carrots, peeled and roughly chopped
300g parsnips, peeled and roughly chopped
1 small onion, peeled and roughly chopped
1 litre water (or use stock if preferred)
2 tablespoons vegetable oil
4 slices day old white bread, diced without crusts
ground cumin
salt
cayenne pepper
100ml cream

Preparation method

Put carrots, parsnips, onion and water/stock into a suitable size pot and bring to the boil; reduce heat and simmer for 30 minutes or until the vegetables are starting to break down.

Meanwhile, heat the vegetable oil in a frying pan and add the bread — sprinkle with some cumin powder and toss around in the pan. Leave to cook to lightly brown and then sprinkle on some more cumin. When firm and browned, tip out pan onto kitchen paper. Leave to cool.

To finish the soup, purée with a hand held food processor or blender. Reheat and test for seasoning, adding salt and cayenne pepper to taste and cook out the cayenne.

Ladle into bowl and swirl in some cream; serve the cumin croutons separately or sprinkled over the top.

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