Day Seven: Curried Parsnip

Louisa and Graham started bright and early on what turned out to be a very wet day with an actual written-down recipe, to serve 24:

6 tsp. coriander seeds
6 tsp. cumin seeds
3 tsp. ground turmeric
3 tsp. mustard seeds
6 large onions
12 garlic cloves
4.5 kg parsnips
12 plum tomatoes
6 litres of Marigold vegetable bouillon
6 tsp lemon juice

What distinguishes this particular curried parsnip soup is that the 'snips are coated with the spices and roasted for half an hour with the garlic, chopped onions and tomatoes before being blended with the stock. This intensifies the flavours and saves a certain amount of faffing about with the spice mix, which otherwise would be toasted and ground.

Also mildly controversial is the use of tomato, adding another dimension to the soup, which proved very popular. Nobody had a bad word for the log bok and positive comments included: 'twas full and wholesome and well welcomed on such a dank day'; 'that's just what me and the baby needed' (Iraxte & Irene); 'soup, soup, soup, soup, soup...' (Jen and Esme); 'I had seconds and that says it all. Yum.'

Apparently, quite a few people came in from Iliffe Yard workshops early doors and Louisa used the great big ladle to weigh out her soup in portions so generous that she only counted out 20 bowls before her soup was all gone, by 2:30pm.

Soup Makers: Louisa and Graham

Soup: Curried Parsnip
Other ingredients: Coriander
No. of bowls served: 20
Expenditure: £16.73
Donations: £23.37
Running balance: +£65.92