TRUFFLED POTATO CHIPS RECIPES

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CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE



Curried parsnip soup recipe | delicious. magazine image

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

750g parsnips (about 6-7), peeled

2 tbsp olive oil
¼ tsp ground cumin

1 tsp ground coriander

¼ tsp ground turmeric
1½ tsp ground ginger

½ tsp chilli powder, plus a sprinkle
1 large onion, finely chopped

2 garlic cloves, crushed

2 bay leaves
1.3 litres fresh vegetable stock
Fresh coriander leaves to serve

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

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