Cicero is one of our chefs here at Fodder and he makes the best soups, thick, warming and full of flavour.
Method
Peel the carrots and parsnips, then chop these along with celery. Finely chop the onions and garlic.
Heat the oil and cook the onions, celery, garlic, garam masala, cinnamon, cumin and thyme gently for approximately 20 minutes, without colouring.
Add 1 ltr of boiling water to the stock cubes, stir and dissolve.
Add the parsnips, carrots and the stock to the pan. Cover, bring to the boil and simmer gently until the vegetables are tender.
Add the fresh coriander, salt and pepper and the juice and zest of the orange.
Puree in a liquidiser. Return to a clean pan and reheat gently.
Serve garnished with small sprigs of fresh coriander.
All ingredients used in this recipe are available to purchase from the Fodder farm shop
