Spiced Parsnip Soup recipe

 

Bit of a change of plan….you were going to get my Leek and Potato Soup recipe today, but I forgot to take a photo of it! Still, I’ll have some for lunch tomorrow so I’ll share it after that!

In the mean time though, I’ve got another recipe to share with you….. This is a new one I tried out earlier this week, and was very pleased indeed with it. Whilst the boyf prefers a more traditional curried parsnip soup, that just has curry powder or Garam Masala to spice it up, I wanted to try something a little more fragrant. This version has all the things I associate with a tasty curry in it, and isn’t hot or spicy at all. It’s just yummy and tasty and brill.

What you’ll need to make a batch of eight servings:

  • Around 2 kilos of parsnips, topped and tailed, peeled and diced
  • 2 medium sized cooking apples, peeled and cored and diced
  • 1 scant teaspoon of coriander seeds
  • 1 scant teaspoon of cumin seeds
  • 1 scant teaspoon of fennel seeds
  • 1 teaspoon of cardamom pods
  • 1 scant teaspoon of turmeric
  • 1 tablespoon of butter
  • 1 large white onion, chopped fine
  • 4 cloves of garlic, sliced fine
  • 2 litres of hot chicken stock (or vegetable stock to make it veggie)

How to make it:

  1. Pop all the seeds and pods into a large sauce pan and toast for a few minutes until the aromas are released
  2. Remove them from the pan and place into a pestle and mortar, then grind them well
  3. Remove the cardamom outer shells, leaving just the seeds
  4. Melt the butter in the same pan, and fry the onions until soft
  5. Chuck in the parsnips, apple and garlic, and cook for a few minutes on a medium heat
  6. Add the ground spice mix as well as the turmeric and stir well
  7. Pour over the hot stock and bring the contents of the pan to a boil
  8. Reduce the heat once boiling and simmer for around 40 minutes, or until the parsnips are tender
  9. Remove from the heat and blend until smooth, then return to the heat for a minute or two to ensure it’s piping hot

And that’s it! I prettied my bowl up with a star anise, but I’m sure a swirl of yogurt would do very nicely, or perhaps some crushed chillies. I found this a super warming and filling lunch on a cold day, and very satisfying indeed!

Ems x

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2 thoughts on “Spiced Parsnip Soup recipe

  1. I like the look of this as I love spiced parsnip soups. I’m using our parsnips in a ig veggie curry this week though (mmm curry)

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