Spiced Parsnip Soup
A winter vegetable soup with a difference, the parsnips make this soup seem decadently creamy (without any added cream) and the slithers of garlic and mustard seeds that you garnish the soup with turn it into a talking point. Served at a winter dinner party as a canapé, sit down starter, a main for a light lunch and a meal that you can have sitting and waiting when you get in from a hectic day. This recipe will be one that you will make again and again.
Spiced Parsnip Soup
Preparation time
Cooking time
Total time
A delicious Spiced Parsnip Soup quick to make and serve as a starter, main or served in a shot glass the soup makes a delicious canape.
Marissa: www.marissa.co
Recipe type: Soups
Cuisine: Indian
Servings: 4
Ingredients
- 40g butter or olive oil
- 1 large onion chopped
- 750g parsnips, peeled and chopped into small pieces (the smaller the pieces the quicker the cooking time)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ - ½ teaspoon hot chilli powder depending on taste
- 1.2 litre chicken or vegetable stock
- 150ml milk add more if you prefer a thinner soup (vegans and lactrose intolerants use Coconut, Almond or Soya milk)
- Garnish (Don't skip this step it really gives the soup a wonderful taste and look)
- 15ml/1tablespoon sunflower or Olive Oil
- 10ml/2 teaspoons yellow mustard seeds
- 1 clove garlic cut into julienne strips
- salt and pepper to taste
Method
- Melt the butter in a large saucepan and fry the onions and parsnips gently for 3 minutes.
- Stir in the spices and cook for a further 1 minute.
- Add the stock and bring to the boil.
- Reduce the heat to a gentle simmer for about 20-25 minutes or until the parsnips are tender.
- Cool slightly and blend to a smooth consistency.
- Add the milk, you can increase the milk quantity if you prefer a thinner soup.
- Return the pot to the stove and heat through gently over a low heat.
- Taste and season if needed.
- Garnish: This is the step that gives the soup its wow factor
- Heat a frying pan with the oil add the garlic and fry until they take colour then add the yellow mustard seeds.
- The mustard seeds will pop shield yourself with a lid that you partially cover the pot with.
- Ladle into warmed bowls and garnish with the garlic and mustard.
Tips
Vegan Option:
Use a vegan vegetable stock and fry in olive oil instead of butter.
Serving Suggestions:
Serve with chucky bead or if you are serving as part of an Indian Style Dinner serve with Naan bread.
The soup can come out on the thick side, I love a thick soup but sometime I have to add more stock to dilute to a thinner consistency.
Use a vegan vegetable stock and fry in olive oil instead of butter.
Serving Suggestions:
Serve with chucky bead or if you are serving as part of an Indian Style Dinner serve with Naan bread.
The soup can come out on the thick side, I love a thick soup but sometime I have to add more stock to dilute to a thinner consistency.
