Best Curried Parsnip Soup With Shredded Apples Recipes

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 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 & 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 APPLE SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.