Curried Parsnip And Apple Soup With Parsnip Crisps Recipes

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
• Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
• Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

CURRIED PARSNIP AND APPLE SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Make up the stock (2 cubes to 700ml / 3 cups of water).
• Mist a pan with some low calorie cooking spray, then over a medium to high heat sauté the onions until they are soft.
• Stir in the garam masala or curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes.
• Add the stock (it should just cover the veg).
• Stir, then bring to the boil.
• Cover with a lid and cook for 25 minutes.
• Check to make sure the parsnips are cooked. If they are remove from the heat and blitz using a food processor or stick blender.
• If the soup is too thick, add some more water until it reaches the desired consistency.
• If you want, you can serve with a few drops of Franks Hot Sauce on top.

CURRIED LENTIL, PARSNIP & APPLE SOUP

Steps:

• Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
• Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

CREAMY PARSNIP AND APPLE SOUP RECIPE

Steps:

• Heat olive oil in a large pot over medium heat.
• Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute.
• Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
• Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
• Off heat, blend with immersion blender until smooth. Add heavy cream and blend again. Note: You can heat through again (after you've added the cream, if needed).
• To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!

ROASTED APPLE AND PARSNIP SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
• Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
• Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
• Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

CURRIED PARSNIP & APPLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
• Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS

Steps:

• Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds - this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar. Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. You can watch how to prepare garlic and how to chop onions in our Cookery School Videos on the right. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid. To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.) When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve - or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been puréed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soup bowls garnished with the parsnip crisps.

CURRIED PARSNIP SOUP

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
• Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
• Add the roasted parsnips and continue to simmer.
• Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
• Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
• Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
• To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
• Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
• Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
• Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS

Steps:

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

CURRIED PARSNIP & APPLE SOUP

Steps:

• Heat the butter and oil in a heavy pot, cook the onions until they are soft.
• Add the garlic and spices and cook for 2 mins
• Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
• Liquidize the soup.
• Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.