Well as it is fairly chilly here in Blighty I needed to make something warm and comforting but not anything too heavy today. And the parsnips looked beautiful … and Spiced Parsnip Soups is one of my favourites … and it is really easy to do … and I could top it with the Dukkah … it was all looking like it was meant to be.
And then I thought that it would be almost like a public service to put it out there for everyone to enjoy. This is super-fast to make, use which ever Curry powder or paste you like (I chose Korma as No.2 Daughter does not ‘do’ heat … at all, for her Cinnamon is hot!)
Spiced Parsnip Soup
2 tablespoons of Olive Oil
2 white onions, chopped
1Kg/ 2 lb parsnips, peeled and cubed
3 cloves garlic, chopped
1 heaped Dessertspoon Korma curry powder (or which ever you like)
2 cube vegetable stock
2 Lt/4 pts water
250ml/10fl oz double cream (or *Vegan Soya cream)
1 Bay leaf
salt and pepper to taste
1 spoon per portion of yogurt (or *Vegan Soya yogurt)
(Don’t forget that spoon of Dukkah on top!)
Heat the oil in a large saucepan over medium heat.
Don’t stress too much about the cutting of the vegetables, as you can see, I have just cut them simply, this will all be blended in about half an hour.
To peel the garlic
Just press onto the cloves with the side of the knife
you will feel it pop and the clove will be loose from the peel
and will easily be removed
Fry the onion and parsnips in the oil until then start to soften and become translucent, about 5 minutes. Don’t worry if they start to brown, that is all to the good as that will help improve the flavour.
Add the garlic and curry powder and fry for a minute to release the spicy aroma.
Boil the water in a kettle and add to the pan and pop in the stock cubes, give it all a good stir.
Pop in the Bay leaf and allow to simmer for about 20 minutes.
Remove from the heat and stir in the cream.
Remove the Bay leaf and either puree in a liquidiser or use an immersion hand blender (like I have).
Heat through but do not let it boil.
Season with salt and pepper and I like to finish it with a spoon of yogurt.
This is a good, thick soup, it is perfect with a spoon of Dukkah sprinkled on the top, delicious.
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.