This is very easy to prepare. The parsnips have a lovely sweetness which goes really well with the spices. If you use a pressure cooker, this is ready to eat in under 20 minutes!
For this recipe you will need either a pressure cooker or a large, heavy-bottomed pan/flame-proof casserole (eg. Le Creuset) and a hand-held liquidiser.
Recipe: Curried Parsnip Soup
Summary: A sweet and spicy lunchtime treat.
Ingredients
- about a tablespoon of olive oil
- a dessertspoonful of dairy free spread
- 1 medium onion, roughly chopped
- 1 clove of garlic, chopped
- 4 large parsnips, roughly chopped
- 1 tsp garam masala
- 1 tsp mild curry powder
- 1/2 – 1 tsp chilli powder to taste (optional)
- 2 pints/550ml chicken or vegetable stock (Kallo organic are good)
- 1 tbsp lemon juice
- salt and pepper to season
Instructions
- Heat the olive oil and the spread in your pressure cooker or heavy-bottomed large pan.
- Gently soften the onions for about 5 minutes.
- Add the garlic and the spices.
- Add the parsnip and stir well to coat with the onion and spice mixture.
- Fry gently for another 5 minutes.
- Add the stock and lemon juice and stir well.
- If you are using a pressure cooker, close it according to the insructions and cook at pressure for 8 minutes.
- If you are using an ordinary pan, simmer for 20 minutes.
- When cooked, allow to cool for a few minutes before blitzing with a hand-held liquidiser.
- The soup may well be very thick at this point. Add up to another pint of hot water until you have a soft, velvety texture. Don’t overdo it, or you’ll end up with thin and watery soup, which is not good!
- Taste and season, remembering that if you used stock cubes, they already have quite a bit of salt in them.
Quick Notes
If I’m making this for the whole family, I leave out the chilli powder. Then those who want chilli add a splash of chilli sauce to taste after serving.
Serve with plenty of crusty bread for dipping.
Preparation time (duration): 15 minutes
Cooking time (duration): 18 minutes using a pressure cooker, 30 minutes in a saucepan/flame-proof casserole
Diet type: Dairy free
Number of servings (yield): 6
Meal type: lunch
Microformatting by hRecipe.
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