Artichokes are full of fibre and folic acid, and their flavour cuts nicely through the sweet nuttiness of the parsnip. Spices prolific in Indian cooking such as turmeric, cumin and coriander bring a wealth of flavour to the base, while metabolism-boosting Szechuan pepper adds a pleasant heat. Turmeric has become a favourite among health food enthusiasts in recent years thanks to its high curcumin content, a compound prized for its anti-inflammatory and pain-relieving properties. The milk balances the intensity of the spices with surprising delicacy, while the garnish of sliced apple and chives adds a crisp zest to this wonderfully bold soup.
Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 4
Ingredients
| 800 g artichokes | 500 g parsnips |
| 1 L light milk | 2 L water |
| 2 tbsp sea salt | 1 tbsp ghee |
| 1 tbsp szechuan pepper | ½ tsp coriander seeds |
| 1 tsp ground turmeric | ½ tsp pink peppercorns |
| 1 tsp cumin seeds | 1 bunch of chives, finely chopped. |
| 1 gala apple, finely sliced |
Method
- Peel the artichokes and parsnips and cut them into 2 cm pieces.
- In a large saucepan, add the artichokes and parsnips with half the milk, 2 litres of water, and the salt, bring to a boil.
- Reduce heat and simmer for 40 minutes or until artichokes and parsnips are very tender.
- With a slotted spoon, take the vegetables out and put them in the food processor bowl with the remaining milk and ghee. Blend until smooth and milky.
- In the mortar, crush all the spices together and add them to the soup. Mix well and season as desired.
- Serve the hot soup into bowls, add apple slices and sprinkle with chives.
Enjoy!
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