Curried Parsnip Soup Recipe
Curried Parsnip Soup
I like a definite taste of curry in my soup. If you prefer a subtler flavour, add one teaspoon of the curry powder to start with and add more later if needed. Something I’ve started adding to my homemade soup is the rind from a lump of Parmesan if I have any left. It doesn’t give the soup a cheesy flavour – it just gives it a lovely rich finish. Do remember to remove it before you blend the soup though.
4 medium parsnips1 medium onion or 2 banana shallots20g butter and a dash of rapeseed oil1 tsp mustard seeds (optional)Pinch of ground turmeric2-3 tsp good quality mild curry powder Freshly ground black pepper Rind of a parmesan cheese (optional)Vegetable or a mild chicken stock – about 2 pints2-3 tbsp creamFresh coriander, finely chopped
1 Peel and chop the parsnips into small chunks then roughly chop the onion.
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2 Soften the parsnip and the onion in a pan with the butter and oil, spices, curry powder and mustard seeds over a moderate heat until it starts to soften.
3 Add enough stock to cover. I start off with a small amount of stock to make a thicker soup and dilute it down later. Keep some stock warmed ready to add once you’ve blended the soup. Add the parmesan rind if using and simmer until the parsnip is quite tender – about 20 minutes. Remove the parmesan and blend in a food processor or with a hand blender.
4 Return to the pan, adding more stock if needed. Allow to warm through, then taste and adjust the seasoning, adding more curry powder if needed.
5 Just before serving, add the cream and the coriander and stir.