Best Curried Parsnip And Apple Soup Recipes

Curried Parsnip and Apple Soup With Parsnip Crisps image

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

CURRIED PARSNIP AND APPLE SOUP image

Yield 6 people

Number Of Ingredients 11

2 Tbsp butter
1 Tbsp olive oil
1 onion finely chopped
3 garlic cloves finely chopped
2 lbs parsnips scrubbed and chopped (don't peel)
2 potatoes peeled and chopped
2 apples peeled, cored and chopped
2 Tbsp curry powder
4 cups chicken stock
1/2 cup heavy cream (10%)
ground peppercorns to taste

Steps:

Melt the butter and oil in a large saucepan. Stir in the onion, garlic, parsnip, potatoes and apple. Cover and cover for 25 minutes over a low heat, stirring occasionally, until the vegetables are softened. Stir in the curry powder and cook for one minute. Add the stock, bring to boil and then reduce the heat to simmer for 30 minutes, until the vegetables are very tender. Transfer to a food processor and puree in batches until smooth. Return to the saucepan and add the cream. Reheat gently.