How to make this recipe
Here is a lovely recipe to warm you up during this cold snap! Our Pear and Cardamom chutney gives an amazing depth to a hearty parsnip soup……
In a large pan, soften 2 diced parsnips, 1/2 a chopped onion and 1 chopped celery stick.
Add 800ml of vegetable stock and cover for 10 mins, then uncover and simmer for 30 mins.
Stir in 1/4 jar of Wooden Spoon Pear and Cardamom chutney. Blitz until smooth.
Add a dash of single cream, or vegan alternative, and garnish with some toasted cashews