Curried parsnip and apple soup
This is for Marilyn..
1 lb parsnips, peeled and cut into chunks
2 apples, peeled, cored and sliced
1 medium onion, chopped
1 tablespoon butter
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
4 cups good stock (I use 2 telma stock cubes, either vegetable, or onion)
seasoning
Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color.
Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Puree with hand-held blender, and add more water/stock if too thick.
You can also add cream for a less-healthy version, and garnish with chopped chives.
November 13th, 2008 at 3:23 pm
If you want another parsnip soup recipe, I have an easy one…
Put 3-4 peeled parsnips in a pot. Add a bag of peeled baby carrots and three peeled onions. Add water to the pot with just enough to cover the vegetables. Add 1 tablespoon each of ginger, salt, white pepper, onion powder. Bring to a boil and then simmer for one hour.
Using an immersion blender, puree the vegetables until it’s nice and smooth. Add more spices if needed. Enjoy!
You can do a similar recipe with peeled acorn squash/carrots/onions. I call it orange soup.
November 13th, 2008 at 7:38 pm
Oh, goody! I just got a load of parsnips (very dirty ones, btw) in my organic box today — and we are having just the sort of filthy weather that is perfect for soup.
I’m sure you remember English Novembers fondly (not!).
November 14th, 2008 at 10:31 am
Jane, thank you so much! I can’t wait to try this soup. It sounds delicious. Plus we just got a hand-held blender for a wedding gift so it will be a great opportunity to try it out. I love how it can be prepared and cooked within a reasonable time before dinner and doesn’t have to cook for hours and hours.