Spicy Parsnip Soup
750g bag of parsnips peeled and sliced into 12 inch thick coins.
Spicy parsnip soup. Melt the butter in a large saucepan over medium heat. 1 tsp black onion seeds. 1 tsp black mustard seeds. 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.
Peel the onion garlic and ginger and roughly chop. 12 tsp cayenne pepper. Melt the butter in a large saucepan. Pour over the stock and gently simmer for 30 mins.
Add to pan and stir well. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. 2 tsp cumin seeds.
2 tsp ground tumeric. This is good as a starter or light lunch with crusty bread. Using a stick blender blend the soup until smooth. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices.
2 tbs olive oil. Serve with crusty white bread and butter. 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. Boil the water in the kettle and mix with stock cube in a separate jug.
Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. Gently fry for 10 minutes or until the onions are soft and sweet. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. 750g of floury potatoes peeled and diced.
Meanwhile peel the parsnips and chop into 3cm chunks. Fry the onion in butter until soft about 5 minutes. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes. Add the onion and cook for a few mins to soften.
Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. Cook for a few mins until fragrant. Heat the butter in a large saucepan. The spice works wonderfully with the sweetness of the parsnips.
Add the onion garlic ginger and garam masala. 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. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Heat a splash of olive oil and the butter in a large saucepan.
Add in the spices cumin garlic coriander turmeric ginger and mix through until coated.