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Spicy Parsnip Soup

Melt the butter in a large saucepan.

Spicy parsnip soup. Add the onion garlic ginger and garam masala. Serve with crusty white bread and butter. 2 tsp cumin seeds. Heat a splash of olive oil and the butter in a large saucepan.

Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Peel the onion garlic and ginger and roughly chop. Meanwhile peel the parsnips and chop into 3cm chunks. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing.

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. Gently fry for 10 minutes or until the onions are soft and sweet. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Heat the butter in a large saucepan.

Using a stick blender blend the soup until smooth. 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. 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 parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. Fry the onion in butter until soft about 5 minutes. 1 tsp black mustard seeds. 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 to pan and stir well. 12 tsp cayenne pepper. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. 750g of floury potatoes peeled and diced.

Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. 1 tsp black onion seeds. 2 tsp ground tumeric. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup.

Add the onion and cook for a few mins to soften. 750g bag of parsnips peeled and sliced into 12 inch thick coins. Cook for a few mins until fragrant. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices.

Boil the water in the kettle and mix with stock cube in a separate jug. This is good as a starter or light lunch with crusty bread. Pour over the stock and gently simmer for 30 mins. The spice works wonderfully with the sweetness of the parsnips.

Melt the butter in a large saucepan over medium heat.