Emma Perfect parsnip soup for a cold winter’s day
Finding cheap parsnips when shopping can mean only one thing in the winter for me -soup! Mr Foodie is a soup addict. This time I decided a spiced parsnip and apple soup would help chase his winter blues away.
This is just the thing on a cold winter’s day. Comforting, sweet but also savoury with a spicy tang.
Ingredients
2x500g pack of parsnips
40g Unsalted Butter
2 onions, roughly chopped
1 litre vegetable stock
2 tsp Curry Powder
4 tbsp chopped coriander
1 Bramley apple, peeled and chopped.
Crème Fraîche
Method
Keep aside the 3 smallest parsnips. Peel and chop the remainder.
Melt half the butter in a large saucepan and fry the onions, parsnips and apple for 5 minutes.
Add the stock and curry powder and bring to a simmer.
Cover with a lid and cook until the parsnips are tender.
Whilst cooking the soup, cut the reserved parsnips lengthways with a vegetable peeler into thin slices.
Melt the remaining butter and fry the parsnips for until golden.
Stir half the coriander into the soup.
Blend until smooth using a stick blender or food processor.
Serve adding crispy parsnip slices, coriander and dollops of crème fraîche.
Spiced Parsnip and Apple Soup
Ingredients
- 2 x500g pack of parsnips
- 40 g Unsalted Butter
- 2 onions roughly chopped
- 1 litre vegetable stock
- 2 tsp Curry Powder
- 4 tbsp chopped coriander
- 1 Bramley apple peeled and chopped.
- Crème Fraîche
Instructions
- Keep aside the 3 smallest parsnips. Peel and chop the remainder.
- Melt half the butter in a large saucepan and fry the onions, parsnips and apple for 5 minutes.
- Add the stock and curry powder and bring to a simmer.
- Cover with a lid and cook until the parsnips are tender.
- Whilst cooking the soup, cut the reserved parsnips lengthways with a vegetable peeler into thin slices.
- Melt the remaining butter and fry the parsnips for until golden.
- Stir half the coriander into the soup.
- Blend until smooth using a stick blender or food processor.
- Serve adding crispy parsnip slices, coriander and dollops of crème fraîche.
Verdict
Thumbs up from Mr Foodie.
