Sunday, 24 March 2013

A recipe for spicy parsnip soup

I had some home-grown parsnips left over this week. They had gone limp which meant they were only good for one thing: soup. I often find spicy parsnip soup disappointing, so I experimented with using the method from a Madhur Jaffrey fish curry recipe (substituting parsnip for fish). 

It worked really well, and you can fiddle around with the recipe depending on what spices you have. You need one hot spice (fresh chilli or dried cayenne pepper or chilli flakes) and at least one aromatic spice (fresh ginger or dried cumin or dried turmeric or all three).

The dodgy parsnips that inspired this recipe

Spicy parsnip soup (serves two)
Method based on a Madhur Jaffrey recipe for Kerala-style fish curry

1 medium onion, chopped
Fresh chilli, chopped
2 cloves garlic, chopped
chunk of fresh ginger, chopped
2 parsnips (about 250g), chopped into cubes
300 ml water
¼ tsp dried cumin
¼ tsp dried turmeric
¼ tsp salt
100 ml coconut milk or milk

Fry the chopped onion over a medium heat for a few minutes until it starts to brown.

Add the garlic, fresh ginger and chilli (if you are using them) and fry for a minute. Add the parsnip chunks and stir them round so they get covered in the mixture.

Add the water, salt and dried cumin and turmeric. Bring to the boil, simmer for 10 -15 minutes until the parsnip is soft.

Add the coconut milk or milk, heat through, take off the heat and blend. Taste, adjust the seasoning, and serve.


Homemade parsnip soup and toast

2 comments:

  1. Oh, just what I need for a cold day like today.Keep up the excellent work!

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  2. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    Simon

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