All Stories

Spicy Parsnip Soup

2 tbs olive oil.

Spicy parsnip soup. Using a stick blender blend the soup until smooth. 750g of floury potatoes peeled and diced. Meanwhile peel the parsnips and chop into 3cm chunks. 2 tsp ground tumeric.

Peel the onion garlic and ginger and roughly chop. 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. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes.

Heat a splash of olive oil and the butter in a large saucepan. Fry the onion in butter until soft about 5 minutes. 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.

Melt the butter in a large saucepan. Heat the butter in a large saucepan. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Serve with crusty white bread and butter.

Add the onion and cook for a few mins to soften. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. Gently fry for 10 minutes or until the onions are soft and sweet. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party.

2 tsp cumin seeds. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. The spice works wonderfully with the sweetness of the parsnips. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well.

Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. 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. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. 1 tsp black onion seeds.

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. Add the onion garlic ginger and garam masala. Melt the butter in a large saucepan over medium heat.

This is good as a starter or light lunch with crusty bread. Pour over the stock and gently simmer for 30 mins. 750g bag of parsnips peeled and sliced into 12 inch thick coins. Boil the water in the kettle and mix with stock cube in a separate jug.

12 tsp cayenne pepper.