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This is inspired by a Good Food recipe but adapted to suit my tastes. I was making a soup for our teachers to gather and break bread together before a little Anatomy course we were having one Sunday Autumn afternoon just gone! It seemed to go down by the laden-ful and some of you have been requesting the recipe. So here you go:

The Ingredients

2 tbsp olive oil/coconut oil

1 tsp coriander seeds

1tsp cumin seeds

1/2 tsp ground turmeric

1/2 tsp mustard seeds

2 garlic cloves

6-8 parsnips

2 leeks

2 plum tomatoes

1.5 l veg stock

dollop of tahini

The Method

Heat the oil, I like to do a mix of both olive and coconut

Add the spices and when they are smelling good in the warmed oil (maybe after a minute)

Add the garlic, smell it and avoid it browning by adding the parsnips and a splash of the stock. Medium to low heat or moving between the two!

When your parsnips are coated in the spiced garlic oil and have been sautéing for 10 minutes or so, add the chopped leeks and tomatoes. Sautee for another ten minutes.

Add the stock so the veggies are covered and simmer for another 15-20 minutes

If it seems a little dry when cooking down lessen the heat or add some more splashes of the stock.

Recently, I just can not get enough tahini! Love, love love it and it adds a creaminess and richness to a soup. I swirl in a generous dollop and whizz up with hand held blender or my trusty kitchen aid.

To serve? A spoonful of tahini on top! A sprinkle of parsley and a load of pepper!

Maybe toasted cumin seeds and perhaps a side of vegan parsley scones…still perfecting this recipe but will share when I get there. They are just a little crumbly 🙂