This soup has a good kick to get you into springtime and it's thick so fills you up. The cooked sweet parsnips create a deep caramel sweetness that blends so well with the Indian spices. I made some sour dough croutons too which means you get these little hits of salty flavour, hell yeh.
50 g butter
2 medium onions
2 cloves of garlic
2 fresh red chilli's
1 tbsp madras curry powder (could also use garam masala)
1200ml-1400mls of vegetable stock (use extra water to loosen up after blending if needed)
2 large parsnips (280g)
1 large potato (220g)
2 slices of sour dough bread
salt and pepper
Melt the butter when it starts to foam add the onions and garlic, turn the heat down low. Cook for 10minutes. Chop the chilli's finely (set one aside to top the soup later). Add the chili, curry powder and stock. Cook for 20minutes. Chop the parsnip and potato into cubes, add to the stock and cook for a further 30minutes. Blend. Heat some oil in a pan, cube the sour dough, add to hot oil with lots of salt and pepper. When crisp serve on top the the soup.
No comments:
Post a Comment