Thursday, November 1, 2018

A New Recipe For Your Kitchen This Autumn

Founded by Emma Barrett over 2 years ago, Surrey Kitchen has become one of the region's most successful food blogs. Collaborating with brands such as Bachelors and Firebird Brewing, the blog has gone from strength to strength and is a must visit for anyone looking to enjoy a meal out in the London/Surrey area. Emma is an aspiring writer and self confessed literary geek, and has decided to combine her love of writing with her passion for food.

As many visitors to our website will know, we like to support local businesses in any way we can. That's why we're delighted to feature one of Emma’s wonderful recipes as our very first food entry in the guest blog pages! Fill your kitchen with the scent of parsnip and leek this autumn and let us know how you get on...

Emma's Parsnip & Leek Soup

‘Autumn is a second spring when every leaf is a flower.’ (Albert Camus)

I adore Autumn.  It’s the season of pumpkins and squashes, Halloween, trees dusted with cinnamon and brown sugar, sitting by the fire with a good book, blackberries and apple tart.  Soup is one of my all time Autumn favourites and you can’t beat the sweet, woody smell of parsnips.  Stripping parsnips with a sharp knife is one of the joys of Autumn.  Parsnips have no cholesterol and are rich in phytonutrients, vitamins, minerals and fibre. I hope you enjoy my recipe:

Time: 40 minutes approx. Serves: 4
  • 5 parsnips peeled and diced
  • Glug of olive oil
  • 1 pint vegetable/chicken stock
  • 1 leek finely chopped
  • 1tbsp garlic paste
  • 1 pinch cumin
  • 1 pinch tumeric
  • 1 pinch cinnamon
  • 1 pinch paprika
  • 1 bay leaf
  • 1 pinch salt and black pepper to season

  1. 1. Gently fry leek chopped leeks and parsnips in garlic paste in a large saucepan on a low heat.
  2. 2. Add in the turmeric, paprika, cinnamon, cumin, salt and pepper and the bay leaf and cook until vegetables are soft and leek is translucent.
  3. 3. Pour in a pint of vegetable/chicken stock and simmer for 15-twenty minutes.  Stir with a wooden spoon at regular intervals.
  4. 4. When all the ingredients have softened mash the soup with a potato masher.
  5. 5. Serve with a slice of crusty bread and butter.

Golden tumeric colour

If you’re a blogger or writer and would like to feature an article on our website, get in touch. We’re particularly keen to showcase local talent and ideally those whose subjects relate to all things kitchen!

If you’d like to have your blog featured on our website we’d love to hear from you at

Alex Zandona

Alex has worked with kitchens and associated building projects since 1994. He is a multi skilled tradesman specialising in kitchen fitting and has a passion for design and craftsmanship.