Roasted and Curried Parsnip Soup Recipe
Roasting the veggies for this curried parsnip soup recipe gives it a depth to the flavour and sweetness that marries perfectly with mild curry flavours!
Servings 4 Servings
Calories 402kcal
Ingredients
- 450 g Parsnips 4-4½ Cups (prepared volume)
- 1 tablespoon Cooking Oil
- 1 Small Onion 100g
- 4 Cloves Garlic Cloves
- ½ tablespoon Cumin Seeds
- 1½ tablespoon Curry Powder
- 750 ml Vegetable Stock 3 Cups
- 50 g Butter 3 tablespoon + 1 teaspoon
- 1 tablespoon Grated Ginger
- 1 teaspoon Coarse Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
Instructions
- Roughly chop the onion.
- Bash the garlic cloves with the side of a knife and then peel.
- Cut the parsnips lengthways into strips that are around 25mm or 1" thick at the widest point.
- Place the onion, parsnip, garlic and cumin into a roasting tin (30cm x 22cm or 9" x 12"), drizzle over the cooking oil and season with salt and pepper and roast in the oven at 200°C or 400°F until the parsnips are cooked. This will take around 40-45 minutes.
- Sprinkle the curry powder over the parsnips and toss to coat.
- Transfer the parsnips to a blender and add the butter and ginger, then pour in 500ml (2 cups) of the vegetable stock and blend until silky smooth.
- Pass the soup through a fine mesh sieve into an 18-20cm (7-8") saucepan.
- Pour in the remaining 250ml of stock or as much as you like to get the texture you are happy with and taste, adding more salt and pepper if necessary.
- Simmer for 5 minutes and serve hot.
They will normally taper to a point, which is fine; the crispier ends add depth to the soup!
Nutrition
Serving: 1 | Calories: 402kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 1100mg | Fiber: 10g | Sugar: 15g
