Sweet Parsnip Soup with Pomegranate and Cumin

From Souping (the new juicing) to bright and beautiful spring offerings Nettle soup with flowers. Soups and reasons to soup are all around. Although it's still a little early for nettle and flower soup, parsnips are peaking. The frost helps change some of their starch to sugar, so all that snow made them sweeter. Parsnip soup with cumin to bring out the natural spiciness brightened up with a little pomegranate is just what February is calling out for.

What do you need?

600 Parsnips (I used Heritage baby parsnips - peeled and diced)
1 garlic clove (crushed)
1 large onion
1 lit. chicken stock
175ml Greek yogurt
1-2tblsp cumin seeds (dry fry seeds for 1-2mins; then grind)
handful of pomegranate seeds
squeeze of lemon juice
Homemade croutons (cube bread, fry in oi, add salt & pepper & sumac)

What to do?

In a pan heat 2 tblsp of butter when foaming add the onion, cook for 5'. Add the garlic. Add the cumin. Add the parsnips. Add stock. Salt/Pepper. Simmer for 30 minutes. Blend. Stir in the yogurt and heat again. Sprinkle with pomegranate seeds, squeeze lemon, season. Top w/ croutons and pom seeds.