Today it was cold, it was wet, it was gloomy and it was dark, not exactly the July we were hoping for. This recipe is perfect for autumn and winter but it is just as nice on a rainy day in July.
The simplicity of this dish should not be underestimated - it is savory and warming, the gentle heat coating the back of your throat is perfectly balanced by the earthy sweetness of the parsnips and the richness of the cream leaves you diving in for another spoonful. What more could you possibly want from a bowl of soup?
- 750g. parsnips
- 1 brown onion
- 1 litre vegetable stock
- 1 tbsp. vegetable oil
- 1 red chili
- 1 tsp. grated ginger
- 1 tbsp. grated garlic
- 1 tbsp. garam masala
- 1 tbsp. curry powder
- 100ml single cream
- chives to serve
- salt and pepper (to your liking)
Prep. time: 15mins
Cooking time: 30mins
Makes: 6-8 portions
1. Roughly chop your onion and set aside. Scrape the skins off the parsnips and roughly chop them into equal sized cubes. Heat up the oil in a deep pan and add the onion and the parsnips. Stir and gently fry on medium heat for 5 minutes until the vegetables begin to soften.
2. Meanwhile finely chop the chili (discard the seeds if you don't want the soup to be too spicy). Add the chili, ginger and garlic to the pan and season the vegetables. Leave on medium heat for another minute before adding the garam masala and curry powder. Stir well and let the spices cook for another 2-3 minutes.
3. Add the vegetable stock to the pan and let the soup simmer for at least 15-20 minutes so that the parsnips cook and the flavour develops. Stir occasionally and adjust seasoning as you go.
4. Once the parsnips are soft and can easily be pierced with a knife take the soup off the heat and puree it with a hand held blender. Once the soup is completely pureed add the cream, stir well and serve with some chopped chives and crusty bread.
Voila, easy as pie - except easier ;) Try not to slurp from pleasure and enjoy your Friday night!
P.S. Fynnie had his own little carrot parsnip soup, sans the curry. Bless!