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Curried Parsnip Soup

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  • #1

    Curried Parsnip Soup

    Dry roast and then crush

    1 heaped teaspoon Coriander Seeds
    1 Heaped Teaspoon Cumin Seeds
    6 whole Cardamon Pods (seeds only)

    Heat until foaming

    1 1/2 oz butter
    1 Tblspn Oil

    Add

    2 medium onions chopped and cook for 2 mins
    2 cloves Garlic and cook for 1 min
    1 Heaped teaspn Ground Ginger
    1 teaspn Turmeric

    Cook together for a few mins

    Add

    1lb Parsnips cut in chunks
    1.2 ltrs stock
    Salt and Pepper

    Simmer uncovered for 1 hour and then liquidise

    Enjoy
    Last edited by roitelet; 04-02-2007, 08:29 PM. Reason: Title came out twice
    Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet
    Tags: None
  • #2
    Do one pretty similar, the parsnip makes it lovely and sweet. If you haven't got enough parsnips or don't want such a strong taste you can replace some of the parsnips with carrots.

    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

    Which one are you and is it how you want to be?

    Comment

    • #3
      Thanks for a lovely idea. I've got some parsnips left over from wine making, so might make that tomorrow.

      Comment

      • #4
        Originally posted by Alison View Post
        Do one pretty similar, the parsnip makes it lovely and sweet. If you haven't got enough parsnips or don't want such a strong taste you can replace some of the parsnips with carrots.
        or pumpkin, or squash
        SSx
        not every situation requires a big onion

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        • #5
          Sounds great. I need to make more soup.
          Bright Blessings
          Earthbabe
          If at first you don't succeed, open a bottle of wine.

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          • #6
            roitelet,
            absolutely nothing to do with your recipe, but could I just congratulate you on the way you've typed out the recipe ingredients, method and just 'everything'.
            No kidding. It's just THE best way of putting a recipe forward onto a forum.
            TOTALLY understandable, and everything in the right order for doing things.......
            If I had it on right now, I'd take my hat off to you...!
            Look forward to swopping a few? Recipes, not hats...

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            • #7
              Thanks Wellie, I just did it that way 'cos it saves typing, something I am not very good at
              Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet

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              • #8
                Thanks for the recipe Roitelet. Made your parsnip soup and some naan bread and had it for lunch today, and very delicious it was.
                And Wellie is right about your style of presenting a recipe. Just perfect.
                Don't want to hijack the thread but must say the cumin and coriander flavoured naan bread from the Panasonic bread maker was absolutely excellent and a perfect accompaniment to the soup. My OH thinks he's onto it for sweeties.

                From each according to his ability, to each according to his needs.

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                • #9
                  Made this last week for lunch, forgot to say thank you (have been busy for the past few days). It was a wonderful meal. Many thanks.

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                  • #10
                    Originally posted by Alice View Post
                    Don't want to hijack the thread but must say the cumin and coriander flavoured naan bread from the Panasonic bread maker was absolutely excellent and a perfect accompaniment to the soup.
                    Have you got the recipe for the naan bread? Don't remember that one in the book that accompanied by bread maker.

                    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                    Which one are you and is it how you want to be?

                    Comment

                    • #11
                      Garlic and Coriander Naan Bread

                      Hello Alison, here's the Naan bread recipe. It didn't come in the Panasonic book, I got it in a book called Flip Cook Bread Machine by Jennie Shapter.

                      In your breadmaker put the ingredients in this order, or reverse if that is how your breadmaker works.

                      Ingredients

                      1 Teasp dried yeast (rapid rise)
                      10 oz white bread flour (I always sieve the flour)
                      1 garlic clove - finely chopped (or more)
                      1 Teasp ground coriander
                      1 Teasp ground cumin
                      1 Teasp salt
                      1 Tablesp melted butter
                      2 teasp clear honey
                      100 mls water
                      4 Tablesp plain yoghurt

                      Set breadmachine to dough setting or pizza and start.

                      To Finish

                      Ingredient - chopped fresh coriander.

                      Set oven to its highest setting and put a baking tray in to heat.
                      Turn the dough out onto a lightly floured surface and punch it down gently.
                      Sprinkle over the chopped fresh coriander and knead it in.
                      Divide into 4 pieces and roll out 1/4 " thick.
                      Put the naans on the heated baking tray and bake 4 or 5 mins until puffed up.
                      Heat the grill to its highest setting and put the baked naans under it for a few seconds to brown and blister.
                      Brush with melted butter and serve hot.

                      Can be frozen. Defrost and heat in a hot frying pan with melted butter.

                      From each according to his ability, to each according to his needs.

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                      • #12
                        I'm reviving this thread because I made this soup on Saturday & it was utterly gorgeous The kids even ate it without grumbling It was a bit thick so I added a little bit of apple juice - perfick!

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                        • #13
                          I'm reviving it for the same reason. I made it as a surprise for OH this afternoon. He hates Parsnips but loves Curried Parsnip Soup

                          He's fab at making soup and I've never tried, so I just thought I'd post a note here to let everyone know it was a roaring success

                          Yummy - thank you very much!
                          All the best - Glutton 4 Punishment
                          Freelance shrub butcher and weed removal operative.

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                          • #14
                            Just had to look this up again, so unashamedly bumping it for all the newbies that haven't seen it yet.

                            Try it - it's fab!
                            All the best - Glutton 4 Punishment
                            Freelance shrub butcher and weed removal operative.

                            Comment

                            • #15
                              Mmmmm, I totally agree! I've got half a dozen portions of it left from when I made it with my giant parsnips. Great for a quick lunch

                              Comment

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