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Spicy Parsnip Soup

Heat the butter in a large saucepan.

Spicy parsnip soup. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. 12 tsp cayenne pepper. Melt the butter in a large saucepan. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing.

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. Add to pan and stir well. 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. Fry the onion in butter until soft about 5 minutes.

Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. Cook for a few mins until fragrant. 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 cumin seeds. 1 tsp black onion seeds. 750g bag of parsnips peeled and sliced into 12 inch thick coins. 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.

Heat a splash of olive oil and the butter in a large saucepan. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes.

1 tsp black mustard seeds. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. 2 tsp ground tumeric. Add the onion garlic ginger and garam masala.

Meanwhile peel the parsnips and chop into 3cm chunks. Melt the butter in a large saucepan over medium heat. Heat oven to 220cfan 200cgas 7. Serve with crusty white bread and butter.

Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. 2 tbs olive oil. 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 garlic and ginger then scatter over the cumin seeds 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.

750g of floury potatoes peeled and diced. Pour over the stock and gently simmer for 30 mins. The spice works wonderfully with the sweetness of the parsnips. This is good as a starter or light lunch with crusty bread.

Using a stick blender blend the soup until smooth.