Spiced Parsnip Soup (the little extra one as it’s nearly Christmas)

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!)

Parsnip Soup Ingredients

Heat the oil in a large saucepan over medium heat.

Peeled Parsnips

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.

Chopping Onions

Chopped Parsnips & Onions

To peel the garlic

Garlic<a

Just press onto the cloves with the side of the knife

Crushing Garlic

you will feel it pop and the clove will be loose from the peel

Pressing Garlic

and will easily be removed

Paper Off Garlic

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.

Sweating down parsnips

Add the garlic and curry powder and fry for a minute to release the spicy aroma.

Curry Powder In The Pan

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.

Parsnip soup ready to cook

Remove the Bay leaf and either puree in a liquidiser or use an immersion hand blender (like I have).

Blending The Soup

Heat through but do not let it boil.

Greek Yogurt

Season with salt and pepper and I like to finish it with a spoon of yogurt.

Spiced Parsnip Soup Finished With Greek Yogurt Ready To eat

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.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s