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[craftyhunnypie]

Last night, whilst visiting my mum & dad - they had a fruit & veg man call. He comes weekly now & it's like a night market. It's fabulous! He also sells milk, fresh herbs & free range eggs. I bought all sorts. I bought some lovely parsnips & tonight I'm making this as I write.

http://www.jamieoliver.com/recipes/soup-and-salad/spicy-parsnip-soup

it smells lovely in my kitchen tonight.

 

Emma.x

[Lesley]

Yum! - I love parsnip soup.

[Rhapsody]

I make a similar one- I use chunks of parsnip and a cooking apple, fry with Curry Powder and add stock.

[TAJ]

I am not keen on the curry bit, but our whole house loves parsnip and apple (equal quantities and veg stock. It has been great for any odd shaped parsnips we grow and the windfall apples - almost free!

 

Tracy

[chickencam]

Curry and parsnip were made for each other in a soup, I find parsnip a bit to dominant a flavour on it's own.

[Egluntyne]

Here is my recipe.

2 Parsnips (weighing 200 g ish in total.)

1 small onion

1 small potato (about the size of a large egg)

3 garlic cloves

1 heaped tsp garam masala

500 ml stock either veg or chicken.

1 dsp olive oil

1 dsp cream (optional)

 

Method

 

1. Heat the oil

2. Finely chop the onion and garlic, and fry them gently for 5 minutes

3. Roughly chop the parsnips and potato and add to the pan for 5 minutes

4. Add the stock and garam masala

5. Simmer for about 10 - 15 minutes...depending on how old the parsnips are.

6. Blitz the soup with a hand blender

7.Season to taste.

8. Serve and optionally add a dash of cream

 

I often do stage 5 in the pressure cooker for 5 mins.

 

You can add more garam masala or less, according to your taste.

 

You can also add grated ginger and chili if you like it really zingy. Amounts according to taste.

 

A lovely winter warmer.

[craftyhunnypie]

That isn't much different than Jamies apart from the potato. I prefer to use the carbs on some bread!

 

Emma.x