Indian spiced parsnip soup

Posted by adm On January - 19 - 2012

How to cook Indian spiced parsnip soup


  • 2 tsp cumin seeds
  • 1 tbs olive oil
  • 1 brown onion, halved, coarsely shredded
  • 1 tbs mild curry spread (Sharwood's make)
  • 1 x 1L ctn vegetable strain
  • 250ml (1 cup) h2o
  • 7 (astir 1kg) parsnips, raw, dig 2cm pieces
  • 125ml (1/2 cup) light coconut ointment
  • Pappadums, cooked following packet directions, to service

How to:

  • Heat a saucepan over a medium rut. Add cumin seeds and ready, stirring, for 1 minute or until redolent. Transfer to a shell.

  • Heat oil in a medium saucepan over medium rut. Add the onion and falsify, stirring, for 5 minutes or until subdued. Add curry paste and make, stirring, for 30 seconds or until redolent.

  • Add the stock and water to the pan. Increase heat to high and bring to the seethe. Reduce heat to medium-highschool. Add the parsnip and simmer for 15 minutes or until parsnip is bid. Remove from heat and set aside to cool somewhat.

  • Place half the parsnip mixture in the bowl of a food processor and process until still. Transfer to a clean saucepan. Repeat with the remaining parsnip assortment. Place over low heat and fake, stirring, for 2 minutes or until heated through.

  • Ladle soup among serving bowls and top with coconut cream. Sprinkle with cumin seeds and serve with pappadums.

  • Prepare time:15 min.

    Cooking time:15 min.

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