Friday, February 13, 2015
1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
2 teaspoons each cumin seeds and ground coriander
1/2 teaspoon hot paprika
3 pounds turnips, trimmed, coarsely chopped
6 cups chicken stock
1/2 cup heavy cream
1/3 cup coarsely chopped fresh flat-leaf parsley
1. Heat oil in large saucepan; cook onion and garlic, stirring until onion softens. Add spices; cook, stirring until fragrant.
2. Add turnip and stock to pan; bring to a oil. Reduce heat; simmer, uncovered, until turnips are tender. Cool 15 minutes.
3. Blend or process soup, in batches, until smooth. Return to same pan with cream; stir until hot.
4. Serve bowls of soup sprinkled with parsley.
Prep + cook time: 50 minutes