Parsnip and Potato Chunky Vegetable Soup with Ground Turmeric

Ingredients (10)

• 290 g parsnip, peeled if needed, diced into 1–1.5 cm pieces
• 290 g potato, peeled if needed, diced into 1–1.5 cm pieces
• 24 ml olive oil
• 3 g ground turmeric
• 12 g fresh coriander, finely chopped
• 18 ml lime juice
• 3 g salt, adjust after tasting
• 110 g onion, peeled and finely diced
• 680 ml vegetable stock
• 120 ml water

Equipment

• saucepan
• wooden spoon
• knife
• cutting board

Method

1. 1. Prepare

   Prepare the parsnip and potato as listed and dice the onion. Measure the ground turmeric, fresh coriander, lime juice and salt.

   Guide timing: 13 minutes

2. 2. Soften the onion

   Warm the olive oil in a heavy saucepan over medium heat. Add the onion and ground turmeric and stir for 4–5 minutes, until the onion is translucent but not brown.

   Guide timing: 5 minutes

3. 3. Simmer

   Add the parsnip, potato and vegetable stock. Bring to a gentle simmer, part-cover and cook for about 14–20 minutes, until the firmest pieces are tender when tested with a fork.

   Guide timing: 21 minutes

4. 4. Adjust

   If the soup is too thick, loosen it with some of the water. If it is too thin, simmer uncovered for a few minutes.

   Guide timing: 2 minutes

5. 5. Finish and serve

   Turn off the heat. Stir in the lime juice, fresh coriander and salt, taste, and serve hot.

   Guide timing: 2 minutes