Parsnip Soup with Parsley and Coriander

Ingredients:

• 6 medium parsnips, peeled and cut into 2.5cm pieces.
• 2 medium carrots, peeled and cut into 2.5 cm pieces.
• 2 tbsp (30 g) butter
• 1 onion, thinly sliced
• 1 teaspoon coriander seeds
• 1 cup fresh parsley, leaves chopped and tender stalks left on
• 2 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1 tbsp molasses
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 tbsp peeled and grated fresh ginger
• Olive oil for drizzling

Preparation:

1. Heat a large saucepan over medium heat, add the butter, onion, coriander seeds, parsley stalks and a large pinch of salt.
   
   Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots, and garlic, season with salt and pepper. Cook, stirring, for 5-8 minutes, until the vegetables are slightly softened.
2. Pour 7 cups of water, orange juice, and molasses into a saucepan. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25-30 minutes.
   
   Stir the cream and milk into the soup and bring it back to a gentle simmer. Transfer the soup a few batches at a time to a blender and puree until smooth. Thin with water if the soup is too thick.
   
   Stir in the ginger and chopped parsley leaves, season with salt. Serve the soup drizzled with olive oil.
   
   Cook for variety pureed soup with root vegetables and tofu.