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Spicy Parsnip Soup

The spice works wonderfully with the sweetness of the parsnips.

Spicy parsnip soup. Meanwhile peel the parsnips and chop into 3cm chunks. 2 tsp cumin seeds. Boil the water in the kettle and mix with stock cube in a separate jug. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well.

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. 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. 1 tsp black mustard seeds.

Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Heat the butter in a large saucepan. Gently fry for 10 minutes or until the onions are soft and sweet. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing.

750g bag of parsnips peeled and sliced into 12 inch thick coins. Peel the onion garlic and ginger and roughly chop. 12 tsp cayenne pepper. Serve with crusty white bread and butter.

1 tsp black onion seeds. Heat oven to 220cfan 200cgas 7. Add the onion and cook for a few mins to soften. Melt the butter in a large saucepan.

2 tsp ground tumeric. Fry the onion in butter until soft about 5 minutes. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. 2 tbs olive oil.

Cook for a few mins until fragrant. Add to pan and stir well. Pour over the stock and gently simmer for 30 mins. Using a stick blender blend the soup until smooth.

750g of floury potatoes peeled and diced. Heat a splash of olive oil and the butter in a large saucepan. 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. 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.

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. Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Melt the butter in a large saucepan over medium heat.

The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup.