A dish for deepest winter. If dill isnt your thing, then use tarragon which has similar aniseed notes, or leave out the herbs altogether. Salsify with toasted pumpkin seeds, chives and sheep's cheese. Peel the sweet potatoes, cut them into a similar size and add to the potatoes. It was light, sustaining and far from bank-breaking, and we ate it outdoors with knobbly sticks of sourdough bread. Herb soups the colour of a summer lawn; chunky bean broths with bowls of gaspingly garlicky aioli; a classic chilled cucumber and sheeps yogurt soup flecked with radishes and capers. Leave to simmer for 10 minutes, then remove from the heat and leave, lid untouched, for a further 10. Blend the soup to a smooth texture in a blender or food processor. If you want to get the mash made earlier, keep it warm by placing it in a covered bowl in a pan of hot water. Add the rosemary and a few grinds of the peppermill, then mix well. I kid you not, it is not surprising that it tasted so wonderful. Warm the olive oil in a shallow pan, place as many of the pumpkin slices as you can into it even with a large frying pan I can never cook them all at once then let them cook over a moderate heat for about 3 minutes till lightly coloured. Stir 2 tbsp of curry paste into the garlic and salt, then gently stir in 300ml of double cream. Roast carrots, parsnips and beetroot. It should soften and become fragrant, but shouldn't brown. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Peel 1kg of parsnips. Put the prawns and breadcrumbs into the bowl of a food processor. Mix well and season with salt and freshly ground black pepper. Peel 300g of parsnips and scrub 200g of carrots. Dont move them (or poke or prod them) until the underside is crisp. Read about our approach to external linking. Process for a few seconds, then add the coriander and the vegetable oil. Mix well and season with salt and freshly ground black pepper. Creamy parsnip soup | Nigel Slater | Parsnip soup, Nigel slater, Soup Chill in the fridge for 30 minutes. Remove them to a warm plate, cover and keep warm. Bake for 10 minutes longer. He explains how the plant-based recipes in his new GreenFeast book are comforting, satisfying and certainly not puritanical! You can use a 50:50 mixture of swede and potato, too. Remove the chickpeas from the heat then pure with the parsley leaves and remaining olive oil using a food processor. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Mash the cooked parsnips to a smooth pure in a food mixer with 50g of butter,. If you are thinking of serving soup as a starter, then try this one. Serves 2onion 1, mediumgarlic 3 cloves, crushedolive oil 2 tbsptomato puree 1 tbspchopped tomatoes 1 x 400g tincinnamon stickbay leaves 3dried chilli flakes tspmacaroni 100gchickpeas 1 x 400g tindouble cream 100mlparsley 2 tbsp, choppedbasil leaves 12. Bake for 25 minutes until bubbling around the edges. Add the garlic, chillies (minus their stalks), lemongrass (outer leaves discarded, the rest roughly chopped), and the spring onions and turmeric.