Curried Parsnip Soup
Posted by Tom on Feb 3, 2010
This is one of my vegetable soup recipes that I haven’t actually cooked in awhile, however I stumbled across my notes for curried parsnip soup today and thought I’d share it all with you. I made this back in November so it’s still fresh!
Ingredients:
* 1 Parsnip
* 1 Onion
* 1 Garlic Clove
* 1 litre Vegetable Stock
* 45g Butter
* 1 tablespoon Plain Flour
* 150ml Whipping Cream
* Black Pepper
* Parsley
* 1 tablespoon Coriander Seeds
* 1 tablespoon Cumin Seeds
* 1 teaspoon Turmeric
* Quarter of a teaspoon of Fenugreek seeds
* Tip of a teaspoon of dried red chili flakes
This took me around 50 minutes to make and serves 4.
Step 1:
First we need to make the curry spice mix. Stick the Coriander Seeds, Cumin Seeds and Fenugreek seeds into a frying pan and dry fry until they are roasted and start to becoming aromatic. Tip these into a bowl, add the Turmeric & chili flakes and start to grind it into a powder. Tip this into an airtight container and put it to one side.
Step 2:
Get yourself a pan and add the butter, cut the onion into little chunks, the parsnip into bigger chunks and halve the garlic. Add them to the pan and sweat them with the lid on. Do this for 10 minutes, stirring occasionally. Add the flour and a tablespoon of our previously prepared spice and cook for a further 2 minutes, stirring. Pour in the stock and bring to the boil to simmer for around 15 minutes. We need the parsnips to be tender so check with a fork and simmer for longer if needed.
Step 3:
Get a hand blender and begin to liquidise the soup. The best consistency to have this soup is that similar to double cream. If you can, make some more vegetable stock and stir this in if it seems too thick, just use the hand-blender to merge it all together. Serve into bowls, stir in the cream and add some chopped parsley.
This is probably one of my spiciest vegetable soup recipes that I have added to the site so far. Curried parsnip soup can be a bit too much to handle for this with milder tastes so you can always add a bit less than a teaspoon in Step 2 if you wish. Or more, if you swing that way!
- Tom