Spicy parsnip soup with cheese naan
Ingredients:
- 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.