Curried Parsnip Apple Soup Recipes

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS

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

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.

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 LENTIL, PARSNIP & APPLE SOUP

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.)

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS

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.