Parsnip And Apple Soup - cooking recipe

Ingredients

3 1/2 tbsp butter
2 tbsp olive oil
1 None leek, finely sliced
2 cloves garlic, peeled
4 None parsnips, diced
1 stalk celery, diced
1 1/2 inches fresh ginger, grated
1 None bay leaf
1 None Granny Smith apple, peeled, cored, chopped
1 tbsp coriander seeds, toasted, ground (optional)
1 tbsp cumin seeds, toasted, ground, (optional)
1/2 cup heavy cream or milk
1/2 cup Greek yogurt

Preparation

Heat butter and oil in a large, heavy-bottomed saucepan over medium heat. Cook leek, garlic, parsnips and celery for 20 mins, or until starting to caramelize.
Add ginger, bay leaf, apple, 1/2 tbsp coriander and 1/2 tbsp cumin seeds (if using) and 4 cups water. Cover and bring to a boil. Simmer for 30 mins, or until vegetables are soft.
Add cream and puree until smooth. Reheat until bubbling. Serve topped with a dollop of yogurt and remaining coriander and cumin seeds (if using).