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Delicious recipes

NINEMSN FOOD > Recipes > Delicious recipes
 

Curried parsnip soup

House~and~Garden
Cooking time
More than 1 hour
Cuisine
British
Healthy options
Healthy
Vegan
Vegetarian
Serves
6
Type
Soup

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Curried parsnip soup
Recipe Loukie Werle. Photography Brett Stevens. Styling Yael Grinham.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground caraway seeds
  • 5cm piece ginger, finely chopped
  • ¼ teaspoon chilli flakes
  • Good pinch ground cloves
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 2 medium onions, sliced
  • 3 stalks celery, sliced
  • 700g parsnips, peeled and cut into pieces
  • 1x 400ml tin coconut milk
  • 6 cups (1.5L) water
  • 6 sprigs thyme and 2 bay leaves, tied into a little bundle
  • Good pinch sumac spice
  • Drizzle of honey (optional)
  • Squeeze of lemon, to serve
  • Pappadams, to serve

Preparation method

1 Heat oil in a large, deep saucepan over moderately low heat. Add all spices, onion and celery, and cook for 15mins, or until onion and celery are soft.

2 Stir in parsnip and coconut milk, and season. Stir in water (if needed, add more to just cover). Add herb bundle and bring to a simmer. Cover and cook for 40mins, or until parsnip is tender. Check seasoning and puree.

3 To serve, sprinkle with sumac, drizzle with honey (if liked), squeeze over lemon juice and serve with pappadams.

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