Parsnip and Cumin Soup

Having dug up the last of last year's parsnips, I thought it best to put them to good use. Money's a bit tight at the moment, so I'll save a few bob tonight and do the family parsnip and cumin soup for tea.

This is an old recipe I've done many times. I think it originally came from a supermarket magazine and it's good, if you like parsnips. Clearly, if you don't, this might not be the soup for you.

Ingredients
2 tbsp olive oil
700g parsnips, chopped
300g floury potatoes, chopped
2 garlic cloves, crushed and chopped
2tsp cumin seeds, lightly crushed
1.3ltr veg stock
Pinch of white pepper
142ml double cream
Salt and pepper to season

1. Heat the oil in a large saucepan, add the onion and gently cook for about 5 mins, or until softened. Add the parsnips, potatoes, garlic and cumin and cook for a further 5 mins. Then add the stock, a pinch of white pepper (or more if you like), bring to the boil and simmer for 15-20 mins, until the vegetables are tender.

2. Pour into a food processor and whizz until thickened but still textured (or use a hand/stick blender).

3. Stick it back into the pan, add the cream and return to the heat before seasoning and serving with loads of fesh bread or crusty rolls.

If you wish to be a bit fancy, cut a peeled parsnip into ribbons with a vegetable peeler and fry in sunflower oil  until golden. Drain on kitchen paper, season and scatter over the soup before serving.

I'm hoping there might be a bit left for tomorrow's lunch, as I'm intending to brew, and having something already made up would be a bonus.