Autumn in Cape Town is a mix bag of loveliness and cold weather charm. I love the warm weather snap we are having at the moment but it is a little confusing if you are cooking seasonally.
Non the less, I can eat soup everyday! This beauty of a soup will be in my soup boxes, ready for delivery.
It is organic parsnip season in Cape Town and to me, a bunch of snow white ‘carrots’ feels somehow very British and it is in London where I subsequently started cooking with them for the first time. Along with the parsnips I also received the most beautiful small organic cauliflowers which I love as I can find the enormous supermarket ones quite intimidating. Do cook and eat the leaves, they are delicious.
I blend my own mild curry spice and used it all for this recipe.
Pink peppercorns will be a pretty addition to the soup.
Depending on the size of your veggies, aim for about 800g all together but you can adjust the stock if you have less or more veggies. (800g = 1,5litre stock). As a rule I always go less stock and add stock at the end if I find the soup is too thick rather than too much stock and end up with a too thin soup.
Serves 4 or 6