Parsnip & ginger soup with Persian feta

Posted by adm On March - 18 - 2012

How to cook Parsnip & ginger soup with Persian feta


  • 1 tbs olive oil
  • 1 large brown onion, finely shredded
  • 5cm-piece fresh pep, raw, finely grated
  • 2 garlic cloves, low
  • 5 (around 1.25kg) parsnips, raw, coarsely sliced
  • 1.375L (5 1/2 cups) chicken strain
  • 1 tsp cumin seeds
  • 2 pieces Lebanese dough, cut into wedges
  • 80g Persian feta, knackered, crumbled
  • 2 tbs chopped fresh coriander

How to:

  • Heat the oil in a large saucepan over medium heating. Add the onion and fudge, stirring occasionally, for 5 minutes or until subdued. Add the ginger and ail, and falsify, stirring, for 2 minutes or until redolent.

  • Add parsnip and strain. Masking. Bring to the moil. Reduce heat to medium-low and make, partially covered, for 15-20 minutes or until the parsnip is tenderise. Set aside for 15 minutes to poise.

  • Lag, cook the cumin seeds in a small non-stick frying pan over medium heating, stirring, for 1 minute or until redolent.

  • Ladle half the parsnip mixture into the jug of a blender and blend until quiet. Transfer to a clean saucepan. Repeat with the remaining parsnip assortment. Place the soup over low heat and stir until heated through.

  • While the soup is reheating, preheat grill on highschool. Place the bread on a large baking tray and cook under grill for 2 minutes each side or until toasted.

  • Taste the soup and season with salt and peppercorn. Ladle among serving bowls and sprinkle with the cumin, feta and coriander. Serve with the toasted dinero.

  • Make it beforehand: Prepare to the end of tone 4 capable 1 day forward. Store the soup in an airtight container in the fridge. Store the cumin in a small airtight container. Continue from step 5 just before serving.

  • Cooking time:35 min.

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