Curried Parsnip Soup with Parsnip Chips Recipe

Curried Parsnip Soup with Parsnip Chips Recipes

Ingredients :

1/4 cup (2 fl oz / 60ml) vegetable oil

1 large onion, chopped

2 cloves garlic, crushed

1 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 small chili pepper, seeded and sliced

1.25 lb (625g) parsnips, peeled and chopped

2 cooking apples, peeled, cored and chopped

4 cups (32 fl oz / 1 L) vegetable stock

sea salt and freshly ground black pepper, to taste

1 cup (8 fl oz / 250 ml) cream


For Parsnip Chips:

4 parsnips, peeled

3 cups (24 fl oz / 750 ml) vegetable oil, for deep-frying

Method :

Warm oil in a large saucepan over medium heat. Add onion and garlic and cook until onion softens, about 2 minutes. Stir in turmeric, cumin, ginger and chili pepper, and cook for 3 minutes, stirring occasionally. Add parsnips and apples and stir well. Cover and cook for 5 minutes, stirring occasionally. Stir in stock and season with salt and pepper. Bring mixture to a boil over high heat, then reduce heat, cover and simmer until parsnips are soft, 30-40 minutes.

To make parsnips chips: Thinly slice each parsnip lengthwise with a vegetable peeler. Heat oil in a large, deep, heavy-bottomed saucepan or deep-fat fryer until it reaches 375F (190C) on a deep-frying thermometer or until a small cube of bread dropped into oil sizzles and turns golden. Working in handfuls, add parsnip slices to hot oil and deep-fry until golden, about 1 minute. Using a slotted spoon, remove chips from oil and drain on paper towels.

Remove soup from heat and transfer to a large bowl. Working in batches, ladle into a food processor and process until smooth, about 20 seconds. Return soup to saucepan and heat through over medium heat, about 5 minutes. Stir in cream just before serving. Ladle into serving bowls and top with crisp parsnip chips.

Serves 6

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