Spiced parsnip soup

Spiced parsnip soup 

Winter is a great time for soups and I have been making more and more during these colder months. The spices in this dish are perfect for winter and go so well with parsnips, probably my favourite winter vegetable which works so well in a soup.

This soup is packed with protein and will leave you full and satiated.

Serves 4-6

INGREDIENTS

For the soup

• 1 tbsp olive oil

• 1 large white onion roughly chopped

• 2cm piece of ginger - roughly chopped

• 2 cloves of garlic - roughly chopped

• 1/2 tsp ground turmeric

• 1 tbsp ground coriander 

• 1 tbsp ground cumin

• 2 tsp garam masala 

• 250g split red lentils - rinsed

• 1.5 litres of vegetable stock

• 500g parsnips, peeled and roughly chopped

• Pinch of mace or nutmeg

For the curried tempeh

• 200g block of tempeh - chopped into small cubes

• 2 tsp olive oil

• 1/4 tsp turmeric 

• 2 tsp medium curry powder

• 1/4 tsp garlic powder

• Pinch of black pepper

METHOD

1. Start by making the curried tempeh bites. In a small bowl, combine all the marinade ingredients, a big pinch of salt, then add the tempeh. Place in the fridge for at least 30 minutes.

2. In a large saucepan over a medium heat, add the onion and a big pinch of salt. Allow the onion to cook for a few minutes then add the ginger and garlic. 

3. Once all the ingredients are soft, and the onions are just starting to brown, add all the spices except the mace/nutmeg. Stir, adding a splash of water if required and cook for one minute. Add the lentils, stir, then add the stock followed by the parsnips. Taste the broth and add any salt if needed. 

4. Bring the broth to a boil then cover and simmer until the lentils and parsnips are soft, about 20 minutes.

5. While the soup is cooking, heat an oven to 220c. Add the tempeh and the marinade to a lined baking tray and cook for 15-20 minutes when the tempeh should be crisp.

6. When the lentils are cooked, add a pinch of mace or nutmeg and carefully transfer the soup into a blender (make sure it is heat resistant or allow the soup to cool first). Blend until smooth (I do this in two batches). Pour the soup into another large saucepan or bowl.

7. Serve the soup with the curried tempeh pieces on top and some bread on the side if you wish.