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Curried Parsnip Soup
Category : Soup and stew, Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Place all the spices in a blender to a powder.
- Simmer the onion and parsnip in the butter for about 10 mins.
- Stir around, so that they are evenly impregnated with butter.
- Keep the saucepan covered, to prevent moisture escaping and the vegetables sticking.
- When they are soft and transparent, add the garlic and 1 level tsp. of the spice blend.
- Store the surplus spice blend in a storage jar for use in other curries.
- Cook for a further 2 mins, then add enough stock to cover.
- Replace lid and simmer until parsnips are tender.
- Process or liquidize, then return to the pan with enough of the remaining stock to give the consistency you prefer. Heat through; season.
- Pour soup into serving dish and add cream.
- Serve with a spinkling of spring onions and a few croutons.
Ingredients:
1 - medium onion, chopped
2 pints - chicken stock
1 heaped tbsp - coriander seeds
1 level tsp - cumin seeds
1 - small dried red hot chillli
1/4 tsp - fenugreek
2 level tsp - turmeric or curry powder
1 lb - parsnips, peeled and diced
2 oz - butter
1 - large clove of garlic, chopped
salt and pepper
1/4 pint - single cream
1 - medium onion, chopped
2 pints - chicken stock
1 heaped tbsp - coriander seeds
1 level tsp - cumin seeds
1 - small dried red hot chillli
1/4 tsp - fenugreek
2 level tsp - turmeric or curry powder
1 lb - parsnips, peeled and diced
2 oz - butter
1 - large clove of garlic, chopped
salt and pepper
1/4 pint - single cream
For garnishing:
chopped spring onons
croutons
RECIPES BY REHANA KHAMBATY
