Spicy Root Veg Bisque
8,7 / 10
1 Sieve, 1 Small knife, 1 Cutting board, 1 Non-stick pan mit Deckel, 1 Slotted spatula, 1 Can opener, 1 Teaspoon, 1 Tablespoon, 1 Fork, 1 Bowl
Melt the butter in a large pan and gently cook the onion, garlic, parsnip and potato for 10 minutes.
Stir in the curry powder, cook for 2 minutes, then add the stock or water.
Bring to a boil then simmer until the vegetables are very tender. Puree the soup, adding water as necessary to make a smooth consistency.
Reheat gently, season with salt and black pepper, stir in the parsley and pour into serving bowls. Sprinkle with cumin seeds.