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