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British sailors used to be called “Limeys” because they ate citrus to prevent scurvy on long sea voyages.
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| Spicy Parsnip Soup |
Added: 14th Nov, 2007 | Viewed 315 times |  |  |
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| Parsnip is a hearty vegetable with a delicate nutty flavour that deserves more mention in the kitchen. This creamy soup is quick to make and extremely nourishing. |
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| Ingredients |
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1kg parsnip, peeled and coarsely chopped
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1.25l water
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10g vegetable stock powder
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2tbsp korma curry paste/curry powder
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1 brown onion, finely chopped
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1/3 cup fresh yoghurt
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1 tbsp oil
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1/4 cup finely chopped cucumber
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1/2 tsp cumin seeds |
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| Method |
Heat oil in a saucepan over medium heat. Add the onion and cook, stirring for about 5 minutes until the onion softens. Add curry paste and continue cooking for a minute. Add the stock powder and water to the pan. Stir well and bring to a boil. Add the parsnip and reduce heat to medium-low. Cook, covered, stirring occasionally for 15-20 minutes until the parsnip is cooked. Set aside for 15 minutes to cool.
Pour half the parsnip mixture into the jug of a blender and process until smooth. Transfer to a clean saucepan. Repeat with the remaining half of the mixture. Place the soup over low heat, cooking for 2 minutes until heated through. Top with cucumber and cumin seeds before serving hot. |
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