Spicy Parsnip Soup
Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices.
Spicy parsnip soup. 2 tsp cumin seeds. Pour over the stock and gently simmer for 30 mins. Peel the onion garlic and ginger and roughly chop. 12 tsp cayenne pepper.
Boil the water in the kettle and mix with stock cube in a separate jug. Gently fry for 10 minutes or until the onions are soft and sweet. Melt the butter in a large saucepan over medium heat. 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 in butter until soft about 5 minutes. Heat oven to 220cfan 200cgas 7. 750g of floury potatoes peeled and diced. 1 tsp black onion seeds.
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 to pan and stir well. 2 tsp ground tumeric. This is good as a starter or light lunch with crusty bread.
750g bag of parsnips peeled and sliced into 12 inch thick coins. Spiced parsnip soup recipe allrecipes yummy simple soup without too much heat excellent for a wintry starter to a dinner party. Many parsnip soup recipes include curry flavours understandably as parsnips work well with indian spicing. Melt the butter in a large saucepan.
Cook for a few mins until fragrant. The spice works wonderfully with the sweetness of the parsnips. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Meanwhile peel the parsnips and chop into 3cm chunks.
Serve with crusty white bread and butter. 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. 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. 1 tsp black mustard seeds.
Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. 2 tbs olive oil. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. Heat the butter in a large saucepan.
The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup. 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 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.