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Take 5 Ingredients
by James Tanner

Parsnips, spicy cumin, and tart apple make a great warming combination.
Serves 4


    • 2 teaspoons cumin seeds
    • 2 tablespoons olive oil
    • 2 onions, coarsely chopped
    • 1½ lb parsnips, peeled and sliced
    • 1 quart good chicken stock
    • crushed sea salt and freshly ground black pepper
    • 1 medium Mclntosh apple peeled, cored, and grated


Heat a non-stick frying pan over high heat for 1 minute. Add the cumin seeds. Reduce the heat and dry roast the seeds for 2 minutes until toasted. Remove from the heat and crush using a mortar and pestle.

Heat the olive oil in a large pan, add the onions, and cook for 5 minutes over low heat until softened but not colored. Add the parsnips and crushed cumin seeds. Cover the pan with a lid and cook over low heat for 15 to 20 minutes, stirring occasionally, until the parsnips are just starting to soften.

In a separate pan, bring the chicken stock to a boil. Pour the hot stock over the parsnips and bring to a boil.

Pour into a blender or food processor and blend until smooth (you may have to do this in batches). Season with crushed sea salt and freshly ground black pepper.

When ready to serve, return the soup to a clean pan, stir in the grated apple, and cook over low heat for 3 minutes. Ladle the soup into warmed bowls.

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