Spiced Parsnip and Ginger Soup

Serves 6 – Makes 2.2 Liter


30ml Olive Oil
5ml Cumin
225g Leeks sliced
25g Fresh Ginger – chopped
2 Whole Raw Beetroot
675g Parsnip – chopped

100ml Douglasdale Buttermilk
300ml White Wine
100ml Fresh Douglasdale Cream
1.2 L Vegetable stock Salt and pepper
15ml Curry Powder
2.5ml Tumeric


1. Heat oil and fry leeks and ginger gently for 2-3mins.
2. Add curry, cumin and tumeric.
3. Add parsnip and cook for another 10mins.
4. Add wine and stock, reduce heat and simmer for 20-30mins.
5. Peel beetroot slice into thin sticks and deep fry until crispy.
6. Puree in blender add Douglasdale Cream and Douglasdale Buttermilk and serve with deep fried beetroot.