Curried parsnip soup

curriedparsnipsoup.jpg

 

Serves: 4

Prep time: 10 mins

Cooking time: 1 hour

Difficulty: Medium

 

 

 

 

Ingredients

  • 4 Large parsnips
  • 2 Medium potatoes
  • 2 salad tomatoes
  • 1 teaspoon tomato puree
  • 1 teaspoon Marmite
  • 1 bag fresh chives
  • 1 fresh green chilli (stalk and seeds removed)
  • 1 bag fresh coriander
  • 1500 ml water
  • Pinch salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 4 teaspoons pumpkin seeds

Method:

  • Peel and roughly chop the potatoes and parsnips. Roughly chop the tomatoes.
  • Add to a large heavy sauce pan with the olive oil and salt and pepper. Cook on a low heat with the lid on for 10 / 15 mins.
  • Add the turmeric, ground coriander, cumin, de-seeded chilli, fresh chives, fresh coriander, lemon juice and 100ml of the water to a food processor. Blitz until smooth.
  • Add the blitzed herb mix to the pan. Combine thoroughly with the vegetables, and cook for a further 5 mins with the lid on.
  • Add the rest of the water, Marmite and tomato puree. Stir and combine.
  • Bring to the boil and then simmer for a further 45 / 50 mins.
  • In a dry frying pan toast the pumpkin seeds and set to one side.
  • Using a hand blender, whizz up the soup until the mixture becomes smooth in texture.
  • Divide between four bowls and serve topped with the golden toasted pumpkin seeds.

 

I love parsnip soup, it is such a comforting meal on a cold winters day ! This is a great soup to batch make at the weekend, so you have a great hearty lunch at your disposal for rushed mid week office lunches. It can be stored in the fridge in an air tight container for 5-6 days or alternatively frozen and enjoyed up to 4 months later.

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