Curried Parsnip And Apple Soup With Parsnip Crisps

Name: Curried Parsnip And Apple Soup With Parsnip Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs young parsnips, diced into 1 inch cubes; 1 medium bramley apple (6 oz); 1 teaspoon coriander seed; 1 teaspoon cumin seed; 6 whole cardamom pods (seeds only); 1 1/2 ounces butter; 1 tablespoon peanut oil; 2 medium onions, chopped; 2 cloves garlic, chopped; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 1 teaspoon ground ginger; 2 pints good-flavoured vegetable stock; salt; fresh ground pepper; For the parsnip crisps; 1 medium parsnip (10-12 oz); 6 tablespoons peanut oil; salt

Servings: persons

1 1/2 lbs young parsnips, diced into 1 inch cubes
1 medium bramley apple (6 oz)
1 teaspoon coriander seed
1 teaspoon cumin seed
6 whole cardamom pods (seeds only)
1 1/2 ounces butter
1 tablespoon peanut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground ginger
2 pints good-flavoured vegetable stock
salt
fresh ground pepper
For the parsnip crisps
1 medium parsnip (10-12 oz)
6 tablespoons peanut oil
salt

1
Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
2
Remove them and crush them finely with a pestle and mortar.
3
Next, heat the butter and oil in a saucepan until the butter begins to foam.
4
Add the onions and gently soften for about 5 minutes.
5
Add the garlic and cook for 2 minutes.
6
Add the crushed spices along with the turmeric, cayenne and ginger.
7
Stir and cook gently for 5 more minutes.
8
Add the parsmips and stir in the stock.
9
Add salt and pepper and simmer gently for 1 hour without putting on a lid.
10
Then liquidise.
11
For the parsnip crisps.
12
peel and finely slice the parsnip.
13
Heat the oil in a frying pan until it is very hot.
14
fry the parsnip in batches until they are golden brown 2-3 minutes.
15
remove them with a slotted spoon, and put them on kitchen paper to drain.
16
Serve on the heated soup.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 lbs young parsnips, diced into 1 inch cubes, 1 medium bramley apple (6 oz), 1 teaspoon coriander seed, 1 teaspoon cumin seed, and more.

Yes, Curried Parsnip And Apple Soup With Parsnip Crisps falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!