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Spicy parsnip soup with cheese naan
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in spicy parsnip soup with cheese and mint naan for an unforgettable flavor combo.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, halved, finely chopped
  • 56.00 gm korma curry paste
  • 1 vegetable stock cube
  • 1.25L (6 cups) water
  • 1kg parsnips, peeled, coarsely chopped
  • 90g (1/3 cup) Greek Style Yoghurt
  • 1/2 small Lebanese cucumber, finely chopped
  • Cumin seeds, to serve
  • 1 x 250 ctn Cottage Cheese
  • 40.00 ml coarsely chopped fresh mint
  • 1 x 200g pkt plain mini naan breads, halved, split
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Sauté the onion for about 5 minutes until softened. Stir in the curry paste and cook for 1 minute until fragrant.
  • Combine the stock cube and water in a pan, cover, and bring to a boil. Introduce the parsnip, then lower the heat to medium-low. Cook covered, stirring occasionally, for 15-20 minutes until the parsnip is tender. Let it cool for 15 minutes before serving.
  • Preheat the oven to 200°C. Mix cottage cheese and mint in a bowl. Spread some of the mixture on a piece of naan bread, then top with another piece. Place on a baking tray and repeat with the rest. Bake for 8-10 minutes until golden.
  • Blend half of the parsnip mixture in a blender until nearly smooth. Transfer to a clean saucepan. Repeat with the rest of the parsnip mixture. Heat the parsnip mixture over low heat, stirring, for 2 minutes or until warmed through.
  • Divide the soup into bowls. Add a dollop of yogurt, some sliced cucumber, and a sprinkle of cumin seeds on top. Serve with warm cheese naan bread.

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