Warm up this winter with this spicy soup of carrots, swede and parsnip recipe. Topped with crunchy, homemade parsnips crisps this soup is just delicious! This recipe serves 4 people and will take around 1hr and 10 mins to prepare and cook. This soup is great for a Monday as it uses up all of those classic vegetables associated with a Sunday roast dinner, making it a great way to use up leftovers. The soft carrots, parsnips and swede work wonders together to make one flavoursome soup that certainly counts towards your 5-a-day.
- 2tbsp (30ml) sunflower oil
- 1 onion, finely chopped
- 2tsp medium curry paste
- 275g (10oz) carrots, peeled and diced
- 225g (8oz) swede, peeled and diced
- 225g (8oz) parsnips, peeled and diced
- 1.3 litres (2
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- pt) vegetable stock
- Natural yogurt
- Crushed coriander seeds, to garnish
- Parsnip crisps (see tip, right)
Heat the oil in a large pan and fry the onion for 5-6 mins until just softened. Stir in the curry paste and cook for 1 min, then add the diced vegetables, cover and cook gently for 5 mins.
Pour in 850ml (1½ pt) of the vegetable stock and season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 30 mins until the vegetables are tender. Cool for 10 mins.
Purée the soup in a blender or food processor and return to the pan. Add another 150ml (¼ pt) of the stock and heat through gently. Only add the rest of the stock if you prefer a soup with a thinner consistency.
Adjust the seasoning to taste and serve in warmed bowls. Add a spoonful of yogurt and garnish with parsnip crisps and crushed coriander seeds.
Top tip: To make the parsnip crisps, use a potato peeler to shave long, thin strips from a large, peeled parsnip. Deep-fry in hot oil for 1-2 mins until crisp and golden. Drain well on kitchen paper.