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Carrot and Ginger Soup
1 tbsp oil1 large onion, chopped1 tbsp coarsely grated ginger2 garlic cloves, sliced½ tsp ground nutmeg850ml vegetable stock500g carrots sliced400g can cannellini beans (no need to drain100g flaked almonds, toastedHeat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more. Continue reading
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Parsnip soup with caramelised parsnips
1 onion finely chopped3 cloves of garlic finely choppedolive oil½ tsp ground cumin2 tbsp cream1½ litres good stock3 or 4 parsnips1 tbsp balsamic vinegar1dsp honeyknob of buttersalt and pepperFry the onion and garlic and cumin in some olive oil. Peel and chop the parsnips. Before you chop them reserve some parsnip to make the caramelised Continue reading
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