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Indian spiced parsnip soup
Indian spiced parsnip soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try a flavorful Indian-spiced parsnip soup topped with crispy pappadums.
Ingredients:
  • 2 tsp cumin seeds
  • 1 brown onion, halved, coarsely chopped
  • 28.00 gm mild curry paste (Sharwood's brand)
  • 1L vegetable liquid stock
  • 250ml (1 cup) water
  • 7 (about 1kg) parsnips, peeled, cut into 2cm pieces
  • 125ml (1/2 cup) light coconut cream
  • Pappadums, cooked following packet directions, to serve
Instructions:
  • Place cumin seeds in a saucepan over medium heat. Stir and cook for 1 minute until fragrant. Remove from heat and transfer to a plate.
  • In a medium saucepan over medium heat, sauté the onion in oil for about 5 minutes until soft. Stir in the curry paste and cook for 30 seconds until fragrant.
  • Pour the stock and water into the pan and bring to a high boil. Add the parsnip and simmer for 15 minutes until tender. Allow it to cool slightly before serving.
  • Puree half of the parsnip mixture in a food processor until smooth. Transfer to a clean saucepan. Repeat with the rest of the parsnip mixture. Warm over low heat, stirring, for 2 minutes until heated through.
  • Pour soup into individual serving bowls and drizzle with coconut cream. Garnish with cumin seeds and serve alongside crispy pappadums.

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