Curried Parsnip Soup
This sweet and velvety curried parsnip soup is filled with warming spices.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 1 medium onion
- 2 large garlic cloves
- 1 tsp mustard seeds
- 1 tsp turmeric
- 2 tsp medium curry powder
- 5 cm / 2 inches freshly grated ginger root (to make 1 heaped tablespoon)
- 800 g parsnips
- 1.5 litre vegetable stock
- 75 g unsalted cashews
- lemon juice to taste
- salt & pepper
TOPPINGS: (optional)
- 2 large parsnips
- vegetable oil
- fresh coriander
- chilli flakes
Instructions
- Heat some vegetable oil in a large casserole pot.
- Add finely chopped onion and crushed garlic cloves. Fry gently until soft.
- Add the mustard seeds, turmeric, curry powder and ginger. Fry gently for a couple of minutes.
- Add the chopped parsnips and stir until they are coated all over with the onion mixture.
- Add vegetable stock and cashews. Bring to the boil then cook covered under medium heat for around 25mins until the parsnips are soft.
- If you are making the parsnip crisps, pre-heat the oven to 180c/160c fan/gas 4.⠀Peel 2 parsnips. Cut them into very thin slices using a vegetable peeler. Spread the slices on 2 oven trays. Spray some oil over them and bake in the oven for 20-30mins until golden and crunchy. Make sure to check on the parsnip crisps from time to time so that they do not burn.
- Once the parsnips are cooked, liquidise the soup with a handheld immersion blender.
- Season to taste with lemon juice, salt and pepper.
- Serve the soup topped with freshly chopped parsley, parsnip crisps and chilli flakes.
Nutrition
Serving: 250gCalories: 223kcalCarbohydrates: 40gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 23mgPotassium: 833mgFiber: 10gSugar: 10gVitamin A: 8IUVitamin C: 33mgCalcium: 83mgIron: 2mg