Monday, 17 October 2011
Curried Parsnip Soup
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...
A bag of Parsnips
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