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Spicy Parsnip Soup

Add in the spices cumin garlic coriander turmeric ginger and mix through until coated.

Spicy parsnip soup. Serve with crusty white bread and butter. This is good as a starter or light lunch with crusty bread. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes. Boil the water in the kettle and mix with stock cube in a separate jug.

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. Heat a splash of olive oil and the butter in a large saucepan. 750g of floury potatoes peeled and diced. 2 tsp ground tumeric.

Gently fry for 10 minutes or until the onions are soft and sweet. Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours. Peel the onion garlic and ginger and roughly chop.

Cook for a few mins until fragrant. Melt the butter in a large saucepan over medium heat. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. 1 tsp black mustard seeds.

Using a stick blender blend the soup until smooth. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Add the onion and cook for a few mins to soften. Pour over the stock and gently simmer for 30 mins.

2 tsp cumin seeds. 750g bag of parsnips peeled and sliced into 12 inch thick coins. 1 tsp black onion seeds. Add the onion garlic ginger and garam masala.

Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. The spice works wonderfully with the sweetness of the parsnips. 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. Fry the onion in butter until soft about 5 minutes.

Heat the butter in a large saucepan. 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. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. 12 tsp cayenne pepper.

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. Melt the butter in a large saucepan. 2 tbs olive oil.

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.