Curried Parsnip soup is one of those classics that delivers on flavour but is incredibly easy (and cheap) to knock together. Warming, rich and full of flavour it’s perfect now the nights have started to draw in.
Start by peeling and chopping the parsnips and onion and soften them in a pan with a healthy knob of butter. After a few minutes add your spice mix and let them mellow for moment or two in the heat.
Add the veg stock, coconut milk then cook till the Parsnips are soft and beginning to fall apart. Blend till smooth, season and serve with a drizzle of yoghurt or a sprinkle of fresh Red Chillies and oil for a blast of heat. Job done...
Ingredients:
A bag of Parsnips
One Onion
600ml of Veg Stock
Can of Coconut Milk
A Knob of Butter
1 Dessert spoon of Ground Coriander, Cumin, Ginger, Garam Masala
1 Teaspoon of Turmeric
Nice and slightly different version of parsnip soup, I don't make it so spicey instead opting for a liberal sprinkling of pan fried lardons to mix in.
ReplyDeleteBTW Cheese and biscuits before bed? What kind of dreams have you been having lately?
@Dan I make it that way as well more often than not. With a healthy glug of cream instead of coconut milk as well. Lardons are essential that way as well.
ReplyDeleteSimplicity itself! I love this sort of soup - smooth, velvety and very warming, the culinary equivalent of collapsing on the sofa with a douvet. I particularly like the idea of coconut milk. I'd never thought of it before, but it would go so well with the spices.
ReplyDelete@Aaron It does go well indeed, it goes particularly well with fresh ginger as well instead of powder if you have some as well.
ReplyDeleteThis sounds lovely. Next on the list of things to make I think!
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