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Spicy Parsnip Soup

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.

Spicy parsnip soup. 1 tsp black mustard seeds. Add to pan and stir well. Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Cook for a few mins until fragrant.

Using a stick blender blend the soup until smooth. Add the onion garlic ginger and garam masala. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Pour over the stock and gently simmer for 30 mins.

Peel the onion garlic and ginger and roughly chop. The spice works wonderfully with the sweetness of the parsnips. 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. Heat a splash of olive oil and the butter in a large saucepan.

Melt the butter in a large saucepan over medium heat. 1 tsp black onion seeds. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. 750g bag of parsnips peeled and sliced into 12 inch thick coins.

Meanwhile peel the parsnips and chop into 3cm chunks. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. 2 tsp ground tumeric. Heat the butter in a large saucepan.

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. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil then cover and cook for 20 minutes or until dark golden stirring occasionally. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party.

750g of floury potatoes peeled and diced. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Gently fry for 10 minutes or until the onions are soft and sweet. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes.

Fry the onion in butter until soft about 5 minutes. 2 tbs olive oil. Melt the butter in a large saucepan. Serve with crusty white bread and butter.

Add the onion and cook for a few mins to soften. This is good as a starter or light lunch with crusty bread. Heat oven to 220cfan 200cgas 7. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing.

12 tsp cayenne pepper.