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Spicy Parsnip Soup

Heat a splash of olive oil and the butter in a large saucepan.

Spicy parsnip soup. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. Gently fry for 10 minutes or until the onions are soft and sweet. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup.

Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Add to pan and stir well. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party.

Add the onion garlic ginger and garam masala. 2 tsp cumin seeds. Peel the onion garlic and ginger and roughly chop. The spice works wonderfully with the sweetness of the parsnips.

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. 750g of floury potatoes peeled and diced. 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. 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. 12 tsp cayenne pepper. 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. 2 tbs olive oil.

Pour over the stock and gently simmer for 30 mins. Meanwhile peel the parsnips and chop into 3cm chunks. Heat oven to 220cfan 200cgas 7. 1 tsp black onion seeds.

Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. 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. 750g bag of parsnips peeled and sliced into 12 inch thick coins. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes.

This is good as a starter or light lunch with crusty bread. Cook for a few mins until fragrant. Using a stick blender blend the soup until smooth. Serve with crusty white bread and butter.

Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Boil the water in the kettle and mix with stock cube in a separate jug. Melt the butter in a large saucepan over medium heat.

2 tsp ground tumeric.