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