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Spicy Parsnip Soup

Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened then add the carrot and parsnip for 10 minutes until soft.

Spicy parsnip soup. Add to pan and stir well. Heat a splash of olive oil and the butter in a large saucepan. 2 tsp ground tumeric. 2 tbs olive oil.

Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil then cover and cook for 20 minutes or until dark golden stirring occasionally. Cook for a few mins until fragrant. Add in the parsnips carrots and vegetable stock season bring to the boil then reduce and simmer for 25 30 minutes. The addition of coconut milk here gives a subtler flavour resulting in a delicious warming soup.

Gently fry for 10 minutes or until the onions are soft and sweet. Add in the spices cumin garlic coriander turmeric ginger and mix through until coated. Pre heat the oil in a large pot on medium to high heat add the onions and celery and cook until onions are translucent. Add the parsnips garlic and curry powder and fry for a couple of minutes to release the flavours.

1 tsp black onion seeds. This is good as a starter or light lunch with crusty bread. Add the onion garlic ginger and garam masala. In a bowl mix together 2 tbsp olive oil and 1 tsp coriander seeds 1 tsp cumin seeds tsp ground turmeric and tsp mustard seeds.

Throw in the garlic and ginger cook for 1 min more then add the parsnips and spices. Add 1 large onion cut into 8 chunks 2 garlic cloves 675g parsnips diced and 2 quartered plum tomatoes and mix well. 750g bag of parsnips peeled and sliced into 12 inch thick coins. Heat oven to 220cfan 200cgas 7.

Meanwhile peel the parsnips and chop into 3cm chunks. The spice works wonderfully with the sweetness of the parsnips. Add the garam masala and paprika and season then add the vegetable stock bring to the boil and simmer for 15 minutes. Add the onion and cook for a few mins to soften.

Melt the butter in a large saucepan over medium heat. Pour over the stock and gently simmer for 30 mins. Peel the onion garlic and ginger and roughly chop. 12 tsp cayenne pepper.

Fry the onion in butter until soft about 5 minutes. Melt the butter in a large saucepan. 750g of floury potatoes peeled and diced. 2 tsp cumin seeds.

1 tsp black mustard seeds. Add the garlic and ginger then scatter over the cumin seeds 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes. Using a stick blender blend the soup until smooth. Boil the water in the kettle and mix with stock cube in a separate jug.

Serve with crusty white bread and butter.