CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE
If it’s a spicy parsnip soup you’re after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness. Or if you’d prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.
Provided by delicious. magazine
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
- Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over ?a medium heat until fragrant.
- Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
- Remove and discard the bay leaves, then whizz the soup using ?a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.
Nutrition Facts : Calories 148kcals, FatContent 5.5g (0.8g saturated), ProteinContent 3.7g, CarbohydrateContent u202817.4g (8.9g sugars), FiberContent 7g
SHAKSHUKA, MY STYLE | JAMIE OLIVER RECIPES
Harissa adds warmth and a ray of much-needed sunshine to my twist on a Middle-Eastern classic. Plus it’s a one-pan wonder, which always makes me happy.
Total Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
- Deseed and roughly chop the peppers, adding them to the pan as you go.
- Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
- Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
- Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
- Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.
Nutrition Facts : Calories 219 calories, FatContent 10.5 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 22.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 0.8 g salt, FiberContent 5.2 g fibre
More about "parsnip chips recipes"
CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE
If it’s a spicy parsnip soup you’re after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness. Or if you’d prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.
From deliciousmagazine.co.uk
Reviews 3.5
Total Time 60 minutes
Cuisine Indian recipes
Calories 148kcals per serving
From deliciousmagazine.co.uk
Reviews 3.5
Total Time 60 minutes
Cuisine Indian recipes
Calories 148kcals per serving
- Remove and discard the bay leaves, then whizz the soup using ?a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.
See details
SHAKSHUKA, MY STYLE | JAMIE OLIVER RECIPES
Harissa adds warmth and a ray of much-needed sunshine to my twist on a Middle-Eastern classic. Plus it’s a one-pan wonder, which always makes me happy.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 219 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 219 calories per serving
- Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
- Deseed and roughly chop the peppers, adding them to the pan as you go.
- Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
- Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
- Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
- Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.
See details
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