Spicy Parsnip Soup
Heat the butter in a large saucepan.
Spicy parsnip soup. The spice works wonderfully with the sweetness of the parsnips. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. 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. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup.
Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. Add to pan and stir well. Cook for a few mins until fragrant.
Boil the water in the kettle and mix with stock cube in a separate jug. 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. Pour over the stock and gently simmer for 30 mins. Peel the onion garlic and ginger and roughly chop.
Add the onion garlic ginger and garam masala. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Serve with crusty white bread and butter. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing.
This is good as a starter or light lunch with crusty bread. Gently fry for 10 minutes or until the onions are soft and sweet. Heat oven to 220cfan 200cgas 7. 1 tsp black mustard seeds.
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft about 5 minutes. 750g bag of parsnips peeled and sliced into 12 inch thick coins. 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.
2 tsp ground tumeric. 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. Heat a splash of olive oil and the butter in a large saucepan. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well.
2 tbs olive oil. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes. Meanwhile peel the parsnips and chop into 3cm chunks. Melt the butter in a large saucepan.
Add the onion and cook for a few mins to soften. 2 tsp cumin seeds. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Add in the spices cumin garlic coriander turmeric ginger and mix through until coated.
1 tsp black onion seeds.