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