Spicy Parsnip Soup
2 tsp ground tumeric.
Spicy parsnip soup. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Pour over the stock and gently simmer for 30 mins. 12 tsp cayenne pepper. Melt the butter in a large saucepan over medium heat.
Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. Heat oven to 220cfan 200cgas 7. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. Fry the onion in butter until soft about 5 minutes.
Add to pan and stir well. In a bowl mix together 2 tbsp olive oil and 1 tsp coriander seeds 1 tsp cumin seeds tsp ground turmeric and tsp mustard seeds. Using a stick blender blend the soup until smooth. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours.
Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Serve with crusty white bread and butter. 2 tbs olive oil. The spice works wonderfully with the sweetness of the parsnips.
750g bag of parsnips peeled and sliced into 12 inch thick coins. Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened then add the carrot and parsnip for 10 minutes until soft. Add the onion garlic ginger and garam masala. Heat a splash of olive oil and the butter in a large saucepan.
Meanwhile peel the parsnips and chop into 3cm chunks. Cook for a few mins until fragrant. 2 tsp cumin seeds. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing.
Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. 1 tsp black mustard seeds. Peel the onion garlic and ginger and roughly chop. 1 tsp black onion seeds.
Add the garlic and ginger then scatter over the cumin seeds 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes. Heat the butter in a large saucepan. 750g of floury potatoes peeled and diced.
Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil then cover and cook for 20 minutes or until dark golden stirring occasionally. Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Melt the butter in a large saucepan. This is good as a starter or light lunch with crusty bread.
Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party.