Cardamom is one of those spices that I love having around. I’m a sucker for the light green color of the whole pods and the delicate aroma that goes so well with savory and sweet dishes. And since I don’t always come across recipes that call for it, I jump at the chance to test it when I find one. In this delicate winter soup, the cardamom is a perfect accompaniment to the sweet parsnip.
As with most spices, it’s best to buy cardamom whole and then grind as needed (I use a mortar and pestle). Make sure to throw out the green shells once they are broken and continue grinding the black seeds until they resemble a rough powder.
Ingredients
- 500 g parsnips (about 2-3 medium ones), peeled and cubed
- 250 g potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 cloves of garlic, finely minced
- 500 ml coconut milk
- 1 tsp cardamom pods, ground with a mortar and pestle
- ghee, butter or coconut oil
- sea salt, pepper to taste
Equipment
A medium heavy-bottomed pot like enameled or regular cast iron
Method
Heat the fat. Add the onions and about 1 teaspoon sea salt and sautée until translucent, about 5 minutes.
Add the garlic, parsnips and the potatoes, then the cardamom, some more salt and pepper, mixing it with the vegetables. Let sautée about 5 minutes.
When the mixture starts becoming fragrant, add the coconut milk and filtered water as necessary, until the liquid covers the vegetables.
Bring to a boil and then turn the heat down, simmering about 45 minutes. Those parsnips do take their time!
When the vegetables have softened, remove pot from the heat. Let cool a little bit before blending with a hand mixer.
Adjust the seasoning and serve hot.
