Description[]
Ingredients[]
Directions[]
- Melt the butter in a large saucepan and sauté the onion for about 5 minutes, until softened.
- Add the parsnips and cook, stirring for another 2 – 3 minutes.
- Add the ground cumin, vegetable stock and chopped parsley.
- Bring to the boil and simmer gently for about 20 minutes or until the parsnips are tender.
- Transfer the mixture to a food processor or blender and liquidise until smooth.
- Return to the saucepan and add the milk, ground almonds and lemon rind.
- Reheat gently and season to taste with salt and pepper.
- Ladle the soup into bowls, then garnish with crème fraîche or soured cream, toasted flaked almonds, parsley sprigs and lemon rind.