Nigella Lawson's spiced parsnip and spinach soup recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Nigella Lawson’ s spiced parsnip and spinach soup recipe By You Magazine - November 28, 2021 Spiced parsnip soups were a staple of my childhood and teens but this, while inspired by that memory, is very different. It’s rich (though without the butter that was the hallmark of the time), sweet and a glorious snooker-baize green. The spinach improves the texture and taste, adding a robust earthiness, and which, once added, seems the obvious partner to the more mutedly earthy parsnips. Louise Hagger SERVES 6 1kg parsnips 2 fat cloves garlic, peeled 2 litres chicken or vegetable stock 1 tsp garam masala 300g frozen organic leaf spinach Lots of freshly ground nutmeg Salt and pepper to taste A dash of single cream, to serve (optional) Peel the parsnips and cut them into equal-sized pieces that will cook in about the same time: that’s to say, leave the skinny twigs as they are, and cut the wider bits into smaller pieces. Cut each garlic clove into three, then drop these and the prepared parsnips into a large saucepan (with a lid). Cover with stock, bring to the boil, then reduce the heat slightly, put the lid on and leave to simmer with a certain amount of brio for 15 minutes, or until the parsnips are soft. Stir in the garam masala, add the frozen spinach, then put the lid back on and cook for 5 minutes, by which time the spinach should be thawed and hot. Take the pan off the heat to cool slightly and, using a stick blender, carefully blend the soup until smooth. Add a generous amount of freshly ground nutmeg and season to taste, adding a little more garam masala if liked. You may need to add water as this soup does tend to thicken as it stands. Serve with a swirl of cream, if wished. Food styling: Emily Kidd. Prop styling: Luis Peral. Photo assistant & retouching: Sophie Bronze. Food styling assistant: Susanna Unsworth. Recipes taken from Nigella Express, At My Table, Feast, Simply Nigella, Nigella Christmas, Cook Eat Repeat. For more, visit nigella.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved