Spiced parsnip soup

Spiced parsnip soup

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A rich and decadent soup to start off the festive celebrations.

The ingredient of Spiced parsnip soup

  1. 1/2 teaspoon cumin seeds
  2. 1/2 teaspoon coriander seeds
  3. 1/2 teaspoon cardamom seeds
  4. 2 tablespoons olive oil
  5. 40g unsalted butter
  6. 1 onion, chopped
  7. 1 garlic clove, chopped
  8. 3cm piece ginger, grated
  9. 1/2 teaspoon ground turmeric
  10. 1/2 teaspoon garam masala
  11. 2 Granny Smith apples
  12. 500g parsnips, peeled, chopped
  13. 3 cups (750ml) Massel chicken style liquid stock
  14. 1 tablespoon caster sugar
  15. Creme fraiche, to serve
  16. Flat-leaf parsley leaves, chopped, to serve

The instruction how to make Spiced parsnip soup

  1. Toast cumin, coriander and cardamom in a dry frypan over medium heat for 1 minute or until fragrant. Transfer to a mortar and pestle and grind to a powder. Set aside.
  2. Heat 1 tbs oil and 20g butter in a pan over medium-low heat. Cook onion with 1/4 tsp salt for 4-5 minutes until softened. Add garlic, ginger, turmeric, garam marsala and ground spices, and cook for 1 minute or until fragrant. Peel, core and roughly chop one apple and add to pan with parsnip, stock and 1/2 cup (125ml) water. Bring to a simmer, then reduce heat to low. Cook, covered, for 40-45 minutes until parsnips are very tender. Remove from heat, cool slightly, then transfer to a blender and whiz until smooth. Return to pan. Remove from heat and keep warm.
  3. Slice remaining apple into thin rounds. Heat remaining 1 tbs oil and 20g butter in a frypan over medium heat. Add sugar and stir until dissolved. Add apple and cook for 1 minute each side or until golden.
  4. Divide soup among bowls and garnish with apple, creme fraiche and parsley.

Nutritions of Spiced parsnip soup

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calories: https://schema.org
calories: NutritionInformation

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