Thursday, 26 January 2017

Curried Parsnip Soup


Last week a friend of mine sent me a link to minestrone soup and followed the link up by saying "we made it, minus the parsnips!"

Now because I have a very strange mind I thought - Mmmmm parsnips, Mmmmmm spicy soup, Mmmmmm curried parsnip soup!

Absolutely nothing like the original soup suggestion ....... but hey ho ......... it's still soup ......

So over the weekend I cooked some up - it was soooo tasty - which was a damn good job because in my excitement I made approximately a gazillion gallons of the stuff! I've been taking it to work for lunch all week!! Forget the cabbage soup diet I'm patterning the curried parsnip soup diet!!!!! or so my colleagues think - luckly the side effects of the cabbage soup don't happen with the parsnip!

(sorry I'm going !!!!!!! mark crazy today)

Recipe - enough for 6

500g approx new parsnips - not old woody ones
200g potato
2 medium onions
2 cloves garlic
1 dessertspoon thick apple sauce
2 pints chicken stock - or vegetable if you prefer
1 bay leaf
salt and pepper

Spices Option 1 - mix together:-
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon coriander seeds - lightly ground
1 teaspoon ground cumin
seed of 3 cardamon pods - ground

Spices Option 2 - the easy option
1 tablespoon of your favourite curry powder mix

Thick natural yogurt to serve and may be some warm granary bread



Peel and roughly chop the onions, parsnips and potatoes.
Heat a little olive oil, approx 2 tablespoons, in a pan and gently soften the onions. After about 5 minutes add the garlic along with the potatoes and parsnips. Stir well and let it all cook for a few minutes. Add you choice of spice mix and stir until everything has a lovely sticky yellow coating.

Now pour in some stock until it just covers all the vegetables. Tuck the bay leaf in, cover with a tight fitting lid and bring gently to the boil. Lower the heat to a simmer and leave until the vegetables have softened - will take approximately 30 minutes.




Once your happy everything is cooked through it's time to liquidise. I use a wand blender for this - it's the safest option for me, I've had a lot of burning myself incidents with jug blenders so now I steer clear - Making sure the blender is on the lowest setting, whizz until you have a very thick puree.




Use the remaining stock to thin your parsnip puree to a desired thickness. Add the apple sauce and season with loads of black pepper and a little salt. Place the lid back on and return to the heat. Let the soup simmer for another 20 minutes or so.




Serve in hot bowls along with some natural yogurt, I sprinkled on a little cress just because..... and we had some really crusty warm granary rolls and butter with it.




Perfect for a wintry weekend lunch and it made the kitchen smell amazing!

Have a great day
Love Lizx

 Curried Parsnip Soup