Spicy Parsnip Soup
Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent.
Spicy parsnip soup. 2 tsp ground tumeric. 2 tsp cumin seeds. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Boil the water in the kettle and mix with stock cube in a separate jug.
Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Melt the butter in a large saucepan over medium heat. 750g bag of parsnips peeled and sliced into 12 inch thick coins.
The spice works wonderfully with the sweetness of the parsnips. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. 750g of floury potatoes peeled and diced. 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.
Gently fry for 10 minutes or until the onions are soft and sweet. 1 tsp black mustard seeds. Fry the onion in butter until soft about 5 minutes. Cook for a few mins until fragrant.
This is good as a starter or light lunch with crusty bread. 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. Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. 12 tsp cayenne pepper.
Add the onion garlic ginger and garam masala. 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. Serve with crusty white bread and butter. Pour over the stock and gently simmer for 30 mins.
1 tsp black onion seeds. Add the onion and cook for a few mins to soften. Meanwhile peel the parsnips and chop into 3cm chunks. Heat the butter in a large saucepan.
Heat a splash of olive oil and the butter in a large saucepan. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. 2 tbs olive oil. Melt the butter in a large saucepan.
Add to pan and stir well. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 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. Heat oven to 220cfan 200cgas 7.
Using a stick blender blend the soup until smooth.