This week in the veg box we got 3 different sorts of root veg – carrot, parsnip and suede. I decided to make a chunky and hearty soup, which we ate with some crusty bread. The two flavours that I picked to go with the vegetables were honey and cumin, because I think these go particularly well with root veg. Until recently I haven’t been too keen on having honey with main course dishes – I’ve always thought of it as something to put in sweet eats. But as I’ve got more into parsnips, which I used to also find weirdly sweet for a vegetable, I’ve mellowed to the idea of having a hint of honey with them. It’s funny how your tastes change as you get older (or at least that’s what I’m finding!)
The recipe is really very simple, with not many ingredients at all; you just bung it all in the slow cooker and blend it when cooked – I kept it quite chunky so didn’t blend it too much. Here it is….
- 4 medium parsnips
- 1 small suede
- 2 medium carrots
- 1 litre hot vegetable stock (I use low salt)
- 1 tbsp honey
- 2 tbsp cumin seeds
- ground pepper to season
- Cut the vegetables up into rough chunks – they don’t have to be very small or even.
- Put the veg, stock, honey and cumin seeds into the slow cooker pot and cook on low for 6 hours.
- Using a stick blender, blend the contents of the slow cooker pot until some of the veg has pureed but there are still some chunks left.
- Season with a grind of pepper to taste.
- Serve immediately with crusty bread. This also freezes well if there is any left over.