Mary Berry Parsnip Soup Food

CURRIED PARSNIP SOUP SHOTS

Steps:

• Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.
• Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.
• To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
• Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.

CARROT AND PARSNIP SOUP

Steps:

• Finely dice the onion
• Chop the parsnip and carrot into small chunks
• Melt the butter in a saucepan with a little olive oil (to stop the butter burning)
• Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look
• Add the chopped parsnips and carrot
• Pour on the vegetable stock (or water and 2 knorr cubes)
• Bring to the boil and leave to simmer for 30 mins.
• When the parsnips and carrots are completely soft, remove from heat and allow to cool
• Pour the cooled mixture into a liquidizer and liquidize until completely smooth
• Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even smoother soup.
• Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.

SPICY ROASTED PARSNIP SOUP

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
• Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
• Spread over a heavy baking sheet, then roast for 30 mins until tender.
• Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
• Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
• Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

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.