Curried Parsnip Soup

parsnipsoup

A couple of months ago, Leanne came over for a wifey weekend which involved food – cooking it and eating it. Leanne introduced me to her curried parsnip soup which is DELICIOUS! This is her recipe.

However, there was one major drawback – her recipe asks for curry powder and I don’t *do* curry powder. If you find an Asian with a jar of curry powder in their kitchen cupboard, send help.

Curry powder is usually a mixture of spices such as turmeric, chilli powder, ground coriander and ground cumin, and I am guessing it’s mild in comparison to the spice rack of the average Indian/Pakistani. Fine for those who like to dip their toes in Indian food occasionally (not literally – that would be gross), pointless to those of us who like a bit of fire in our full bellies.

So I substituted the curry powder with using the main spices which took the taste up a few notches but in a good way. Feel free to try this concoction to spice up your parsnip soup and oh yeah, I know this is a winter warmer soup but you have to forgive me for taking ages to post this recipe.

parsnips

Ingredients:
500g parsnips peeled and sliced
olive oil
garlic cloves
1 tsp red chilli powder
1 tsp ground coriander
1 tsp cumin
1 tsp tumeric
½ tsp salt
1 vegetable stock cube
300ml double cream

Method:

  1. Set the oven to 200ºC/400ºF/gas mark 6.
  2. Throw in the parsnips in a roasting tray, sprinkle the spices and chuck in the garlic, then drizzle the oil and roast for 30-40 minutes or until the parsnips are nicely toasted.
  3. Transfer to a saucepan and mash up the parsnips and add half a pint of vegetable stock. (I add a stock cube to fresh water boiled from a kettle.)
  4. Puree with a hand blender or if you don’t have one of those, then transfer to a liquidiser.
  5. Pour the cream in and blend for a few more minutes until the soup is smooth. If the mixture is too thick, add more boiled water until it reaches the desired consistency.
  6. Serve and enjoy. Freeze in batches if you want to use at a later date or it will keep for a few days in the fridge.
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2 Comments Add yours

  1. Dollypinkress says:

    In the process of roasting now, going to mix with the veg stock and creme tomorrow. I am going to use creme fraich instead of cream to keep it healthier. Cant wait!

  2. Sheenie says:

    Ooh good idea about using creme fraiche! Let me know how you get on as I will try it too. xx

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