Spicy Parsnip Soup
Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes.
Spicy parsnip soup. Cook for a few mins until fragrant. 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. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours.
750g of floury potatoes peeled and diced. 1 tsp black onion seeds. 12 tsp cayenne pepper. 1 tsp black mustard seeds.
Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. Add the onion garlic ginger and garam masala. 2 tbs olive oil. Heat a splash of olive oil and the butter in a large saucepan.
Heat the butter in a large saucepan. Gently fry for 10 minutes or until the onions are soft and sweet. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Add the onion and cook for a few mins to soften.
The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. 750g bag of parsnips peeled and sliced into 12 inch thick coins. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well.
Heat oven to 220cfan 200cgas 7. Serve with crusty white bread and butter. 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. 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.
Fry the onion in butter until soft about 5 minutes. Boil the water in the kettle and mix with stock cube in a separate jug. Peel the onion garlic and ginger and roughly chop. 2 tsp ground tumeric.
Melt the butter in a large saucepan over medium heat. 2 tsp cumin seeds. Meanwhile peel the parsnips and chop into 3cm chunks. Add to pan and stir well.
Melt the butter in a large saucepan. Using a stick blender blend the soup until smooth. 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. The spice works wonderfully with the sweetness of the parsnips.
Add in the spices cumin garlic coriander turmeric ginger and mix through until coated.