This fragrant, warming winter soup has a yoghurt creaminess and subtle spicing, with a sweet undertone of apple.
serves: 4 - 6
1 pint vegetable stock
1 large cooking apple
1 1/4 pound parsnips
1 medium onion
1 tablespoon sunflower oil
1 clove garlic
2 teaspoons ground cilantro
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 pint ounce milk
a few sprigs of cilantro;
4 - 6 tablespoons natural yoghurt
1. Warm the stock over a low heat. Peel the apple and the parsnips. Quarter and core the apple, then chop the apple and parsnips into chunks and set aside.
2. Peel and chop the onion. Heat the oil in a large saucepan, add the onion and leave it to soften.
3. Peel and roughly chop the garlic, add it to the pan, then add the three spices and cook for 1 minute.
4. Pour the warmed stock into the pan and add the apple, parsnips and salt. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
5. Meanwhile, rinse and dry the cilantro and strip off the leaves.
6. Remove the pan from the heat and stir in the milk. Process or blend the soup to a smooth puree, then reheat.
7. Ladle the soup into bowls, garnish it with the cilantro and serve. Prepare a dish of yoghurt to hand around separately for people to help themselves.