Cumin-spiced parsnip soup

1. Heat olive oil in large, non-stick saucepan. Add onion, garlic and celery; cook gently for 5 minutes, or until softened, stirring occasionally. Add cumin; cook gently, stirring, for 1 minute to release its flavour.
2. Stir in parsnips, stock and black pepper. Bring to the boil; reduce heat, cover and simmer for about 30 minutes, or until vegetables are tender, stirring occasionally.
3. Remove pan from heat; cool slightly. Puree soup in blender or food processor until smooth; return soup to rinsed-out pan. Alternatively, use a hand-held blender to carefully puree soup in pan until smooth. Reheat soup gently until hot, stirring occasionally. Serve in warmed soup bowls with a sprinkling of chopped herbs to garnish.

Variations

• Use carrots in place of parsnips. 1 large red onion can be substituted for the standard onion, if desired. Add an extra 1 teaspoon ground cumin for a slightly stronger spiced flavour.

Cook’s tips

• If you prefer a slightly thinner soup, once soup has been made and pureed, stir in about 150ml (¼ pint) extra vegetable stock or semi-skimmed milk and reheat gently until hot.

To freeze: Allow pureed soup to cool completely, then transfer to a rigid, freezer-proof container (freeze in individual portions, if desired). Cover, seal and label. Freeze for up to 3 months. To serve, defrost completely, then reheat gently in a saucepan until piping hot.