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Parsnip & ginger soup with Persian feta
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Cozy up with this ginger-spiced seasonal veggie soup on a cool evening.
Ingredients:
  • 1 large brown onion, finely chopped
  • 5cm-piece fresh ginger, peeled, finely grated
  • 5 (about 1.25kg) parsnips, peeled, coarsely chopped
  • 1.375L (5 1/2 cups) chicken style liquid stock
  • 1 tsp cumin seeds
  • 2 pieces Lebanese bread, cut into wedges
  • 80g Persian feta, drained, crumbled
  • 40.00 ml chopped fresh coriander
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Sauté the onion for about 5 minutes until softened, stirring occasionally. Introduce the ginger and garlic, and cook for 2 minutes until fragrant, stirring continuously.
  • Combine the parsnip and stock in a pot, cover, and bring to a boil. Reduce heat to medium-low and let it cook, partially covered, for 15-20 minutes until the parsnip is tender. Allow it to cool for 15 minutes before using.
  • Toast cumin seeds in a small non-stick pan over medium heat, stirring, for 1 minute until fragrant.
  • Blend half of the parsnip mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with the remaining parsnip mixture. Heat the soup over low heat, stirring until warmed through.
  • While the soup warms up, preheat the grill on high heat. Place the bread on a large baking tray and toast under the grill for 2 minutes on each side, or until golden brown.
  • Adjust seasoning with salt and pepper, then pour soup into bowls and top with cumin, feta, and coriander. Serve with toasted bread.

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