Curried Parsnip Soup James Martin Food

CURRIED PARSNIP SOUP

Steps:

• In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

CURRIED PARSNIP & APPLE SOUP

Steps:

• Heat the butter and oil in a heavy pot, cook the onions until they are soft.
• Add the garlic and spices and cook for 2 mins
• Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
• Liquidize the soup.
• Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.

CURRIED PARSNIP SOUP

Steps:

• Heat the oil and butter in a large pan until the butter has melted.
• Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
• Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
• Stir in the stock and lemon rind and juice, then bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Puree the soup in a blender or food processor, being careful not to splash the hot soup.
• Heat the soup through until piping hot.
• Season to taste with salt and pepper.

CURRIED PARSNIP SOUP

Steps:

• Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
• Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
• Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
• Ladle into bowls, garnish with chives or green onions and serve.

SPICED PARSNIP SOUP

Steps:

• Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
• Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.