Spiced parsnip soup with garlic raita

Spiced parsnip soup with garlic raita

By
From
The Frugal Cook
Serves
4
Photographer
Mike Cooper

Since not everyone likes roast parsnips there's a fair chance you'll find yourself with some left over. Here's what to do with them.

Ingredients

Quantity Ingredient
3 tablespoons tbsp light olive oil or sunflower oil
1 medium to large onion, peeled and chopped
1 medium carrot, peeled and finely sliced
1-2 sticks celery, (optional)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon paprika
500ml vegetable stock, made with 2 tsp vegetable bouillon powder or an organic vegetable stock cube
300-350g boiled or leftover roast parsnips
salt
freshly ground black pepper
freshly chopped coriander or roasted cumin seeds, to garnish (optional)
wholemeal pitta bread, chapattis or naan,, to serve

For the raita

Quantity Ingredient
2 heaped tablespoons plain or soy yoghurt
1 small garlic clove, peeled, chopped and crushed with 1/4 tsp salt or I tsp garlic paste

Method

  1. Heat the oil in a saucepan over a moderate heat. Add the chopped onion, stir and cook for a couple of minutes then add the carrot and celery if using. Stir, lower the temperature, cover the pan and cook for about 6-7 minutes until beginning to soften. Stir in the cumin, coriander and paprika, stir then add enough water to cover and cook the vegetables till soft. Put the cooked parsnips in a blender with a little of the stock and whizz until smooth.
  2. Tip into a saucepan. Tip the onion and carrot mix into the blender with a little more stock, whizz that and add to the parsnip puree.
  3. Pour the rest of the stock into the blender to pick up the remaining pureed vegetables and pour into the mix. Stir well, bring to the boil and season to taste with salt, pepper and a little more cumin if you think it needs it. Mix the yoghurt with the crushed garlic or fresh garlic paste. Ladle the soup into warm bowls, add a swirl of garlic raita and garnish with chopped coriander or roasted cumin seeds. Serve with wholemeal pitta bread, chapattis or naan.

Variations

  • You can, of course, make this with fresh parsnips. Just peel and chop them and add them to the other vegetables when you cook them, adding extra stock to cover. You could also use a teaspoon of mild to medium hot curry paste instead of the ground cumin and coriander.

Thrifty tip

  • Serve soup in small bowls so that it looks more generous.
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