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Categories:
butter olive oil garlic parsnips celery ginger bay leaf apple coriander seeds cumin seeds heavy cream Greek yogurt
Viewed: 10 - Published at: 4 years agoIngredients
- 3 1/2 tbsp butter
- 2 tbsp olive oil
- 1 None leek, finely sliced
- 2 cloves garlic, peeled
- 4 None parsnips, diced
- 1 stalk celery, diced
- 1 1/2 inches fresh ginger, grated
- 1 None bay leaf
- 1 None Granny Smith apple, peeled, cored, chopped
- 1 tbsp coriander seeds, toasted, ground (optional)
- 1 tbsp cumin seeds, toasted, ground, (optional)
- 1/2 cup heavy cream or milk
- 1/2 cup Greek yogurt
Method
- Heat butter and oil in a large, heavy-bottomed saucepan over medium heat. Cook leek, garlic, parsnips and celery for 20 mins, or until starting to caramelize.
- Add ginger, bay leaf, apple, 1/2 tbsp coriander and 1/2 tbsp cumin seeds (if using) and 4 cups water. Cover and bring to a boil. Simmer for 30 mins, or until vegetables are soft.
- Add cream and puree until smooth. Reheat until bubbling. Serve topped with a dollop of yogurt and remaining coriander and cumin seeds (if using).
