 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
A hearty dish - with a chili kick. (Serves 4) Taken out of a magazine over 2 years ago, and I still make it on a monthly basis (weekly in the winter). My family and friends love it. Recipe has been shared and shared again, so thought about time shared on worldwide web. I now make this without following recipe, have learnt what I can do!! I have replaced the parsnips with cauliflower, broccoli, carrots. Plus added carrots to main recipe to give soup a bit of colour. Ingredients:
olive oil |
1 teaspoon butter |
1 large onion, peeled and roughly chopped |
2 garlic cloves, peeled and roughly chopped or 2 teaspoons of lazy garlic, in jars |
1 teaspoon of peeled and roughly chopped fresh ginger or 1 teaspoon of lazy gingerroot, in jar |
1 tablespoon garam masala (or any normal curry powder) |
6 medium parsnips, peeled and chopped into chunks |
2 carrots, peeled and chopped into chunks |
500 ml milk |
1 liter vegetable stock |
sea salt, and |
fresh ground pepper |
1 red fresh chili peppers, deseeded and finely sliced (optional) or 1 teaspoon of lazy red chile, in jar (optional) |
handful fresh coriander leaves (optional) |
Directions:
1. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.
2. Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.
3. Pour in the milk and stock, season and bring to the boil.
4. Turn down the heat and simmer for 30 minutes with a lid on. During this time.
5. Add the optional chillies, if required. May want to wait until blended and taste.
6. After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.
7. Serve with optional coriander leaves.
|
|