Spiced Parsnip Soup

Parsnip is an edible taproot like carrot. It has a mild celery like fragrance and a sweet nutty flavour. It has a sweeter taste than carrot, when cooked. Their flavour is best in winter when they are most abundant. Please do not omit the naan croutons. They are the star of this soup. They make a huge difference to the recipe. ENJOY!

Prepare the parsnips by peeling thinly using a vegetable peeler. Cut into small equal sized cubes.

Heat the olive oil in a large pot and add the onion, garlic, chilli and ginger and cook 4-5 minutes over low heat. Add the parsnips, season with a little salt, and cook 8 minutes over medium-low heat

Add the cumin, coriander, turmeric and mango powder and cook one minute until the spices are fully blended. Add 4 cups stock and bring to the boil and simmer, covered, for 15 minutes or until the parsnips are soft.

Blend the soup until smooth then return tho the pot and stir in the lime juice. Then cut the naan in small triangular or square shapes. Heat the oil in a large frying pan and cook on both sides until golden. Remove with a slotted spoon and drain on a kitchen towel. Toast the sesame seeds.

Spiced Parsnip Soup

Ingredients

  • 2 tablespoon olive oil
  • 1 onion chopped
  • 1 garlic clove, crushed
  • ½-1 teaspoon dried chilli flakes
  • 1 tablespoon grated fresh ginger 
  • 5 large parsnips, diced (700g 4½ cups diced)
  • 1 teaspoon freshly roasted and ground cumin seeds
  • 1 teaspoon ground coriander
  • ¾  teaspoon ground turmeric
  • ¼ teaspoon amchur (amchoor)-mango powder
  • 5 cups stock or water and bouillon cube 
  • juice of 1 lime
  • Salt and freshly ground ball pepper to taste
  • 4 tablespoon plain yoghurt to serve 
  • Freshly chopped coriander leaves (cilantro) to garnish

For naan croutons

  • 3 tablespoons olive oil
  • 1 large store-bought naan
  • 1 tablespoon sesame seeds

Instructions

  1. Heat the olive oil in a large pot and add the onion, garlic, chilli and ginger and cook 4-5 minutes over low heat.
  2. Add the parsnips, season with a little salt, and cook 8 minutes over medium-low heat. Add the cumin, coriander, turmeric and mango powder and cook one minute until the spices are fully blended.
  3. Add 4 cups stock and bring to the boil and simmer, covered, for 15 minutes or until the parsnips are soft. Blend the soup until smooth, then blend a in knob of butter to give it a smooth shine. Return tho the pot and stir in the lime juice. Adjust the seasoning and the thickness of the soup if necessary.
  4. Making naan croutons: cut the naan in small triangular or square shapes. Heat the oil in a large frying pan and cook on both sides until golden. Remove with a slotted spoon and drain on a kitchen towel. Toast sesame seeds.
  5. Ladle the soup, garnish with yoghurt, croutons and sesame seeds. Enjoy.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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