Indian parsnip soup

Posted by adm On December - 26 - 2011

How to cook Indian parsnip soup


  • 30g butter
  • 1 brown onion, coarsely sliced
  • 2 garlic cloves, low
  • 1 tbsp finely grated pep
  • 1 long green chilly, sown, finely sliced
  • 6 fresh curry leaves
  • 4 parsnips, raw, coarsely sliced
  • 1 tater, raw, coarsely shredded
  • 1 litre vegetable or chicken strain
  • 1/2 cup coconut drub
  • Natural yogurt, to service
  • Coriander sambal

  • 2 tbsp flaked coconut
  • 1 tsp cumin seeds
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 tbsp lemon succus

How to:

  • Heat the butter in a large saucepan over medium passion. Cook the onion, stirring occasionally, for 10 minutes or until soft and lucky. Add the ail, peppiness, chilli and curry leaves and stir for 1 minute or until redolent. Add the parsnip, potato and stock and bring to the roil. Reduce heat to medium-low and ready, stirring occasionally, for 20 minutes or until parsnip is tenderise.

  • Set aside for 5 minutes to cool somewhat.

  • Blend half the parsnip until smoothen. Transfer to a clean saucepan. Repeat with remaining parsnip assortment. Add coconut cream then taste and season with salt and peppercorn. Warm through over low rut.

  • To make the coriander sambal, heat a small frypan over medium passion. Add the coconut and fix, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a stadium.

  • Add the cumin seeds to the pan and cook for 1 minute or until redolent. Remove from oestrus.

  • Add the cumin, coriander, mint and lemon juice to the coconut and stir to combining.

  • Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.

  • Prepare time:15 min.

    Cooking time:30 min.

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