The parsnip. Not a very exciting vegetable on its own and certainly one that always seems to be left lurking when my vegetable box is almost empty, but one which works incredibly well with other flavours. A curried parsnip soup is one way of using this vegetable which is becoming pretty well known, so here’s my take on that classic. Parsnip seems to work really well with tomato, I can’t see why the combination is not used more often.
Soups are so easy I can barely see a reason why most people still insist on getting them from a tin. I know time isn’t the issue (despite most people’s protest that it is), since this soup took me around 20 minutes in total including preparation. No excuses!
The chilli flakes in the picture are perhaps a little overkill – I enjoyed them but some of you may not. Leave them out if you feel it necessary.
This recipe is also my entry to this weeks food blogging event “Weekend Herb Blogging”, being held over at Kopiaste.
Spiced Parsnip and Tomato Soup Recipe – Ingredients
- 3 Large Parsnips, peeled & diced
- 1 Tin Plum Tomatoes, in juice
- 1 Litre (2.11 pints) Chicken Stock
- 1/2 Onion, diced
- 1 tsp Curry Powder
- 1 tsp Paprika
- 1 tsp Cumin
Spiced Parsnip and Tomato Soup Recipe – Method
- Start by gently frying the onion in a little olive oil until softened (5 mins approx).
- Add the powdered spices and stir.
- Pour in the chicken stock and add both the tinned tomatoes and parsnips.
- Simmer until the parsnip is soft, then purée. Add a little water to loosen if too thick.
- Pour in approx 1tbsp double cream and stir well; add a little more to give it a velvety smooth texture.
Serve with crusty bread and a sprinkling of chilli flakes if you like it spicy. Enjoy!