Curried Parsnip And Apple Soup Recipes

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CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS



Curried Parsnip and Apple Soup with Parsnip Crisps image

This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully.

Categories     Root Vegetables     Soups     Vegetarian recipes

Yield Serves 6

Number Of Ingredients 16

1½ lb (700 g) young parsnips
1 heaped teaspoon turmeric
1 heaped teaspoon ground ginger
2 pints (1.2 litres) good-flavoured vegetable or chicken stock
salt and freshly milled black pepper
1 medium Bramley apple (6oz/175g)
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
6 whole cardamom pods (seeds only)
1½ oz (40 g) butter
1 tablespoon groundnut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 medium to large parsnip (10-12 oz/275-350 g)
6 tablespoons groundnut oil
salt

Steps:

  • Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds - this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar. Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. You can watch how to prepare garlic and how to chop onions in our Cookery School Videos on the right. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid. To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.) When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve - or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been puréed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soup bowls garnished with the parsnip crisps.

CURRIED PARSNIP & APPLE SOUP



Curried Parsnip & Apple Soup image

This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.

Provided by Ivy Manning

Categories     Healthy Soup Recipes

Time 1h5m

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 ½ pounds parsnips (about 5 medium), peeled, cored and chopped
1 large onion, finely chopped
3 medium cloves garlic, finely chopped
4 cups low-sodium chicken broth
1 cup water
1 medium russet potato (about 8 ounces), peeled and chopped
1 large Granny Smith apple, peeled and chopped
1 ½ teaspoons mild curry powder
1 ½ teaspoons ground coriander, plus more for garnish
1 teaspoon ground cumin
½ teaspoon ground ginger
4 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup low-fat plain yogurt

Steps:

  • Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
  • Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

Nutrition Facts : Calories 303 calories, Carbohydrate 57.6 g, Cholesterol 6.4 mg, Fat 5.8 g, Fiber 12.2 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 444.1 mg, Sugar 19.1 g

CURRIED PARSNIP & APPLE SOUP



Curried Parsnip & Apple Soup image

Quite simply delicious.

Provided by garydaw

Time 1h

Yield Serves 6

Number Of Ingredients 0

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 WITH SHREDDED APPLES



Curried Parsnip Soup with Shredded Apples image

Categories     Soup/Stew     Blender     Dairy     Fruit     Sauté     Thanksgiving     Yogurt     Apple     Curry     Parsnip     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 1/2 tablespoons curry powder
6 cups low-salt chicken broth
1 1/2 pounds parsnips, peeled, cut into 1-inch pieces
2 medium Granny Smith apples
1 cup plain whole-milk yogurt, whisked to loosen
1 cup corn oil

Steps:

  • Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
  • Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
  • Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
  • Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.

CURRIED PARSNIP AND APPLE SOUP



Curried Parsnip and Apple Soup image

Make and share this Curried Parsnip and Apple Soup recipe from Food.com.

Provided by McCarthy

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium onions, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
500 g parsnips (young)
850 ml water
3 vegetable stock cubes
salt and pepper
1 apple, cooking

Steps:

  • Spray a large saucepan with spray oil, place over the heat and add the onion, cooking until soft (about 5 minutes) Add the garlic and curry powder. Stir and cook for a couple of minutes, then add the parsips and stock cubes (dissolved in hot water) Cover the pan and simmer for 30 minutes.
  • Remove from the heat and blend or process until smooth. Peel, core and grate the cooking apple.
  • Reheat the soup and add the grated apple. Simmer for 3 minutes, Serve hot.

Nutrition Facts : Calories 140.3, Fat 0.6, SaturatedFat 0.1, Sodium 19.5, Carbohydrate 33.9, Fiber 8.1, Sugar 12, Protein 2.3

CURRIED APPLE AND PARSNIP SOUP



Curried Apple and Parsnip Soup image

This is wonderful for a light supper. Serve with mixed bitter greens salad with balsamic vinegar dressing and home-made garlic croutons. Goat cheese and Carr's crackers replace bread. Yummy!

Provided by The_Swedish_Chef

Categories     Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
2 garlic cloves, minced
1 lb parsnip, chopped into small pieces
2 granny smith apples, cored and quartered
2 tablespoons flour
2 tablespoons curry powder
6 cups chicken broth
2/3 cup half-and-half cream
2 tablespoons cilantro, chopped (optional)

Steps:

  • Heat oil and butter together in a large frying pan. Saute onions and garlic until translucent.
  • Add apples and parsnips, cover, and cook until very soft.
  • Add broth and bring to a boil. Reduce to simmer and cook until vegetables can be easily pureed.
  • Using a blender stick, puree mixture.
  • Take 1/2 Cup of the hot soup and add the curry/flour mixture in a small bowl. Blend well.
  • Stir mixture back into soup. Blend well. Add Half & Half, blend well. Return to simmer but DO NOT BOIL.
  • Serve immediately.

Nutrition Facts : Calories 329, Fat 13.9, SaturatedFat 5.9, Cholesterol 22.6, Sodium 1197, Carbohydrate 42.2, Fiber 8.9, Sugar 15.5, Protein 11.3

CURRIED LENTIL, PARSNIP & APPLE SOUP



Curried lentil, parsnip & apple soup image

This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze

Provided by Justine Pattison

Categories     Dinner, Lunch, Soup, Starter

Time 1h

Number Of Ingredients 9

2 tbsp sunflower oil
3 tbsp medium curry paste
2 medium onions , roughly chopped
500g parsnips (around 5 medium parsnips), peeled and cut into chunks
140g dried red lentils
2 Bramley apples (about 400g), peeled, cored and cut into chunks
1 ½l vegetable or chicken stock , made with 1 stock cube
natural yogurt , to serve (optional)
chopped coriander , to serve (optional)

Steps:

  • Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
  • Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS



Curried Parsnip and Apple Soup With Parsnip Crisps image

I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's.

Provided by wizkid

Categories     Apple

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs young parsnips, diced into 1 inch cubes
1 medium bramley apple (6 oz)
1 teaspoon coriander seed
1 teaspoon cumin seed
6 whole cardamom pods (seeds only)
1 1/2 ounces butter
1 tablespoon peanut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground ginger
2 pints good-flavoured vegetable stock
salt
fresh ground pepper
1 medium parsnip (10-12 oz)
6 tablespoons peanut oil
salt

Steps:

  • Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
  • Remove them and crush them finely with a pestle and mortar.
  • Next, heat the butter and oil in a saucepan until the butter begins to foam.
  • Add the onions and gently soften for about 5 minutes.
  • Add the garlic and cook for 2 minutes.
  • Add the crushed spices along with the turmeric, cayenne and ginger.
  • Stir and cook gently for 5 more minutes.
  • Add the parsmips and stir in the stock.
  • Add salt and pepper and simmer gently for 1 hour without putting on a lid.
  • Then liquidise.
  • For the parsnip crisps.
  • peel and finely slice the parsnip.
  • Heat the oil in a frying pan until it is very hot.
  • fry the parsnip in batches until they are golden brown 2-3 minutes.
  • remove them with a slotted spoon, and put them on kitchen paper to drain.
  • Serve on the heated soup.

Nutrition Facts : Calories 312.7, Fat 22.2, SaturatedFat 6.4, Cholesterol 15.2, Sodium 64.9, Carbohydrate 29.4, Fiber 7.3, Sugar 10.2, Protein 2.2

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