1.Begin by finely chop the onion(s). Heat the oil in a large deep pan and add the onions. Cook for a few minutes, stirring regularly before covering.
2.Turn the heat down and cook until the onions become translucent. Whilst this is happening peel and chop the potatoes and parsnips into rough 2cm cubes – it doesn’t have to be exact. Finely chop the garlic too.
3. Add all the above to the onions. Stir together for a few moments before adding the stock, cumin and honey.
4.Cook for 20 minutes or until all the veg has softened completely. Season a little, and add more stock if it looks very thick. Blitz with a hand held electric blender until smooth.
5.Stir in the milk and blend again. Season once more to taste. Serve piping hot with a drizzle of cream, toasted pumpkin seeds, and if you fancy it, croutons.
Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden
Like this? See also:
• Flora Shedden recipe: Mont Blancs
