Has anyone a recipe for curried parsnip soup please?

Not too difficult or too ';hot'; pleaseHas anyone a recipe for curried parsnip soup please?
Try these





Curried roast parsnip soup with vegetable chips


Ingredients


For the soup


2 tbsp olive oil


1 onion, roughly chopped


2 cloves garlic, thickly sliced


1kg/2lb 2oz parsnips, peeled, cut into chunks


3 sprigs fresh thyme


3 tbsp honey


1-2 tsp hot curry powder


salt and freshly ground black pepper


1.5litres/2陆pints chicken stock (vegetarians may substitute vegetable stock)


450ml/16fl oz double cream


For the vegetable chips


oil, for deep-frying


陆 parsnip, peeled


陆 beetroot, peeled


陆 turnip, peeled


陆 carrot, peeled


To serve


250ml/9fl oz double cream


陆 lemon, juice only





Method


1. Preheat the oven to 200C/400F/Gas 6.


2. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.


3. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.


4. Add the roasted parsnips and continue to simmer.


5. Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.


6. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.


7. Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)


8. Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.


9. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.


10. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top





OR Creamy curried parsnip soup with red pepper and Stilton bruschetta


Ingredients


For the soup


15g/录oz butter


录 large onion, chopped


1 garlic clove, chopped


1 tsp curry powder


1 parsnip, unpeeled, chopped


1 tbsp clear honey


300ml/10陆fl oz hot vegetable stock


salt and freshly ground black pepper


For the bruschetta


55g/2oz brown sugar


2 tbsp white wine vinegar


录 onion, chopped


陆 red pepper, chopped


small handful fresh chives, chopped


陆 ciabatta loaf


2 tbsp olive oil


55g/2oz Stilton, crumbled





Method


1. Preheat the oven to 200C/400F/Gas 6.


2. For the soup, melt the butter in an ovenproof saucepan and when foaming add the onion and fry for 2-3 minutes, until softened.


3. Add the garlic and curry powder and cook for one minute.


4. Add the parsnip and honey, stir well and transfer to the oven to roast for ten minutes, or until tender.


5. Remove from the oven, add the stock and season, to taste, with salt and freshly ground black pepper. Using a hand blender, blend until smooth.


6. For the bruschetta, heat the sugar and vinegar together in a saucepan over a gentle heat, until the sugar has dissolved.


7. Add the onion and pepper and cook until the onion and pepper have softened.


8. Add the fresh chives and set aside.


9. Heat a griddle pan until smoking. Slice the ciabatta in half lengthways and drizzle over the olive oil. Place the ciabatta cut-side down into the griddle pan and toast for 1-2 minutes.


10. To serve, spread the pepper and onion mixture over the toasted ciabatta. Add the Stilton to cover and place onto a baking tray. Transfer to the oven to bake for 5-10 minutes, or until the cheese melts.


11. To serve, pour the parsnip soup into a bowl and serve the bruschetta on a plate alongside.





OR Curried parsnip and apple soup


Ingredients


1 heaped tsp coriander seeds


1 heaped tsp cumin seeds


6 whole cardamom pods, seeds only


40g/1陆oz butter


1 tbsp oil


2 medium onions, chopped


2 cloves garlic


1 heaped tsp ground ginger


1 tsp turmeric


700g/1lb young parsnips


1.2litres/2 pints good flavoured vegetable or chicken stock


salt


freshly ground black pepper


1 medium Bramley apple


double cream, to serve





Method


1. Heat a small frying pan and dry roast the coriander, cumin and cardamom seeds. This is to toast them and draw out their flavour.


2. After 2-3 minutes, they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.


3. Heat the butter and oil in a pan until the butter begins to foam, then add the onions and cook for two minutes. Add the garlic and cook for one minute, then add all the crushed spices, along with the ginger and turmeric, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 2.5cm/1in cubes.


4. Add the parsnips to the pan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for one hour without putting on a lid.


5. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then sieve, squashing the ingredients through using the bowl or a ladle.


6. After the soup has been pure茅d return it to the pan and taste to check the seasoning.


7. When you're ready to serve, re-heat very gently.


8. Peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes.


9. Swirl in the double cream and serve in hot soup bowls.





OR


Curried Parsnip and Apple Soup with Parsnip Crisps





Ingredients


1陆 lb (700 g) young parsnips


1 medium Bramley apple (6oz/175g)


1 heaped teaspoon coriander seeds


1 heaped teaspoon cumin seeds


6 whole cardamom pods (seeds only)


1陆 oz (40 g) butter


1 tablespoon groundnut oil


2 medium onions, chopped


2 cloves garlic, chopped


1 heaped teaspoon turmeric


1 heaped teaspoon ground ginger


2 pints (1.2 litres) good-flavoured vegetable or chicken stock


salt and freshly milled black pepper





For the parsnip crisps:


1 medium to large parsnip (10-12 oz/275-350 g)


6 tablespoons groundnut oil


salt


You will also need a large saucepan of about 6 pint (3.5 litre) capacity.





Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds 鈥?this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.





Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid.





To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.)





When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve 鈥?or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been pur茅ed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soupHas anyone a recipe for curried parsnip soup please?
Ingredients


1 tbsp olive oil


陆 red onion, chopped


1 parsnip, peeled and chopped


1 tsp curry powder


1 chicken stock cube


2 cloves garlic, crushed


250ml/9fl oz water, boiling


parsley to garnish





Method


1. Heat the oil in a pan and soften the onion gently for 5-6 minutes.


2. Add the parsnip and cook for five minutes.


3. Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.


4. Blend the soup until smooth with a hand held blender or in a food processor.


5. Serve with a parsley garnish.
Curry Parsnip Soup - a nice easy recipe! :) If you are worried about it being hot, you could always use 3/4 tcp curry powder instead





Ingredients


1 tbsp olive oil


陆 red onion, chopped


1 parsnip, peeled and chopped


1 tsp curry powder


1 chicken stock cube


2 cloves garlic, crushed


250ml/9fl oz water, boiling





Method


1. Heat the oil in a pan and soften the onion gently for 5-6 minutes.


2. Add the parsnip and cook for five minutes.


3. Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.


4. Blend the soup until smooth with a hand held blender or in a food processor.
Spicy Parsnip Soup





Ingredients





4 parsnips


1 cooking apple


1 large onion


I clove garlic


1 pint vegetable stock


300ml soya milk


I tsp turmeric


1tsp cumin


1tsp coriander


olive oil





Fry the onion in oil until soft and see through then add the garlic and cook for a few more minutes.





Meanwhile peel the apples and parsnips and cut into small chunks. Add the spices to the pan as well as the parsnip and apple. Cover with the vegetable stock. Bring to the boil and then simmer until the parsnip is cooked (about 20 mins).





Once cooked take the mixture off the heat and allow it to come off the boil. Then stir in the soya milk. Blend until smooth and either serve immediately or reheat later. The soup can be frozen if necessary.