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Spicy Parsnip Soup

Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes.

Spicy parsnip soup. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. 2 tsp ground tumeric. Cook for a few mins until fragrant. Heat the butter in a large saucepan.

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. Heat oven to 220cfan 200cgas 7. Meanwhile peel the parsnips and chop into 3cm chunks. This is good as a starter or light lunch with crusty bread.

2 tbs olive oil. Add the onion garlic ginger and garam masala. Add to pan and stir well. 2 tsp cumin seeds.

Peel the onion garlic and ginger and roughly chop. 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. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party.

Gently fry for 10 minutes or until the onions are soft and sweet. Boil the water in the kettle and mix with stock cube in a separate jug. 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.

750g bag of parsnips peeled and sliced into 12 inch thick coins. 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 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well.

1 tsp black onion seeds. Melt the butter in a large saucepan over medium heat. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Heat a splash of olive oil and the butter in a large saucepan.

Fry the onion in butter until soft about 5 minutes. Using a stick blender blend the soup until smooth. 12 tsp cayenne pepper. 1 tsp black mustard seeds.

Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. 750g of floury potatoes peeled and diced. Melt the butter in a large saucepan. The spice works wonderfully with the sweetness of the parsnips.

The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup.