Spicy parsnip soup with cheese naan

Posted by adm On March - 28 - 2012

How to cook Spicy parsnip soup with cheese naan


  • 1 tbs oil
  • 1 brown onion, halved, finely shredded
  • 2 tbs korma curry spread
  • 1 x 10g Massel vegetable stock block
  • 1.25L (6 cups) weewee
  • 1kg parsnips, raw, coarsely shredded
  • 90g (1/3 cup) Greek-style yogurt
  • 1/2 small Lebanese cuke, finely sliced
  • Cumin seeds, to answer
  • Cheese nan

  • 1 x 250 ctn cottage cheeseflower
  • 2 tbs coarsely chopped fresh mass
  • 1 x 200g pkt plain mini naan breads, halved, burst

How to:

  • Heat the oil in a large saucepan over medium warmth. Add the onion and prepare, stirring, for 5 minutes or until the onion softens. Add the curry paste and ready, stirring, for 1 minute or until redolent.

  • Add the stock cube and water to the pan. Cover and bring to the churn. Add the parsnip. Reduce heat to medium-low and falsify, covered, stirring occasionally, for 15-20 minutes or until the parsnip is bid. Set aside for 15 minutes to nerveless.

  • Lag, to make the cheese nan, preheat oven to 200°C. Combine the cottage cheese and mint in a stadium. Spread a little of the cottage cheese mixture over 1 piece of naan cabbage, cut-side up. Top with another piece of naan bread and place on a baking tray. Repeat with remaining naan bread and cottage cheese assortment. Bake in oven for 8-10 minutes or until lucky.

  • Pour half the parsnip mixture into the jug of a blender and blend until almost smoothen. Transfer to a clean saucepan. Repeat with the remaining parsnip assortment. Place the parsnip mixture over low heat and fix, stirring, for 2 minutes or until heated through.

  • Ladle soup among serving bowls. Top with yogurt, cucumber and cumin seeds. Serve with the cheese naan.

  • Prepare time:20 min.

    Cooking time:30 min.

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