Biking & Baking in Las Alpujarras

It's getting much cooler up here and we are anticipating some rain and snow over the next few days.  Today I made a yummy soup which we ate out on the balcony, but then the clouds came over and now we are inside with the woodburner!  No doubt it's cool 'oop north' as well, so here's the recipe in the order in which you'll need things:

40g butter, 1 onion chopped fine, 675g parsnips, peeled and diced or chopped fine, 1 leek (optional) chopped fine, 3 or 4 stalks of celery chopped fine

1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp chilli powder

1.2 litres chicken stock,  150 ml single cream

1 tbs sunflower oil, 1 x garlic clove finely sliced, 2 tsp mustard seeds, salt & pepper  seasoning

Melt the butter in a big pan, add the onions & parsnips and fry gently for about 5 mins.  Stir in the spices, put the lid on and sweat for a further 5 mins.  Add the stock and seasoning if required.  Bring to the boil, then cover and simmer for about 45 mins or until all the vegetables are tender.  Take off the heat and cool slightly, then puree in a blender (if you don't have one it doesn't matter, it will be just as tasty left au natural).  Return the soup to the pan, stir in the cream and heat through very gently.  Heat the oil in a small pan and quickly fry the garlic & mustard seeds.  When the garlic is browned and the seeds popping, remove from the heat.  Ladle the soup into warmed bowls and garnish with the hot spice mixture.  Serve immediately with some fresh and crusty bread.  Expect everyone to have second helpings!

Hasta luego!