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Spicy Parsnip Soup

1 tsp black onion seeds.

Spicy parsnip soup. 2 tbs olive oil. Pour over the stock and gently simmer for 30 mins. Melt the butter in a large saucepan. Peel the onion garlic and ginger and roughly chop.

The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. Using a stick blender blend the soup until smooth. 12 tsp cayenne pepper.

Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes. 1 tsp black mustard seeds. Melt the butter in a large saucepan over medium heat. Meanwhile peel the parsnips and chop into 3cm chunks.

750g of floury potatoes peeled and diced. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. Add the onion and cook for a few mins to soften. Add the garlic and ginger then scatter over the cumin seeds 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.

Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Add the onion garlic ginger and garam masala. 750g bag of parsnips peeled and sliced into 12 inch thick coins. Heat oven to 220cfan 200cgas 7.

Heat a splash of olive oil and the butter in a large saucepan. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. Add to pan and stir well. 2 tsp ground tumeric.

Gently fry for 10 minutes or until the onions are soft and sweet. Boil the water in the kettle and mix with stock cube in a separate jug. Heat the butter in a large saucepan. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent.

Serve with crusty white bread and butter. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. This is good as a starter or light lunch with crusty bread. Cook for a few mins until fragrant.

2 tsp cumin seeds. Fry the onion in butter until soft about 5 minutes. In a bowl mix together 2 tbsp olive oil and 1 tsp coriander seeds 1 tsp cumin seeds tsp ground turmeric and tsp mustard seeds. Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened then add the carrot and parsnip for 10 minutes until soft.

Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well.