2.29.2004

SPICED PARSNIP SOUP
1 1/2 lb parsnips, peeled and cubed
2 onions, chopped
2 garlic cloves, chopped
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp ground ginger
2 pints vegetable stock

Dry roast the seeds and grind together. Saute the onion and garlic. Add the
spices and cook for a couple of minutes. Add the parsnips and stock and
simmer gently until tender. Puree and serve.

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