Fairly plain tasting on their own, parsnip, carrot and potato are given a big-time flavor boost when slow-simmered with aromatic spices, fresh ginger and garlic. For added richness, the soup is topped with tangy blue cheese just before serving. Serve this with slices of sourdough bread or Buttermilk Biscuits.
Ingredients
- 4½ cups (1.125 L) chicken or vegetable stock
- 2 Tbsp (30 ml) all-purpose flour
- 2 garlic cloves, minced
- 1 medium leek, white and pale green part only, cut in half lengthwise, washed and thinly sliced
- 1 medium parsnip, peeled, halved lengthwise and sliced
- 1 medium carrot, peeled, halved lengthwise and sliced
- 1 medium yam, peeled and cubed
- 1 Tbsp (15 ml) peeled, chopped fresh ginger
- 1 tsp (5 ml) ground cumin
- ¼ tsp (1 ml) ground coriander
- pinch cayenne pepper
- pinch ground nutmeg
- salt and white pepper to taste
- ¼ lb (125 g) blue cheese, crumbled
- 2 Tbsp (30 ml) chopped fresh parsley
How to Make It
- Place the stock and flour in your slow cooker and whisk until the flour is completely dissolved.
- Mix in the garlic, leek, parsnip, carrot, yam, ginger, cumin, coriander, cayenne and nutmeg.
- Cover and cook on the low setting for 6 hours, or until the vegetables are very tender.
- Purée the contents of the slow cooker with an immersion blender. (You could also purée the soup in a food processor or blender.)
- Thin the soup with a bit more stock if you find it too thick. Cover and cook for 10 minutes more, or until the soup is piping hot. Season the soup with salt and white pepper.
- Top bowls of the soup with crumbled blue cheese and chopped parsley.
