Spicy soup with parsnip

Spicy soup with parsnip

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A rich and decadent soup to start the festive celebrations.

The ingredient of Spicy soup with parsnip

  1. 1/2 teaspoon cumin seeds
  2. 1/2 teaspoon coriander seeds
  3. 1/2 teaspoon of cardamom seeds
  4. 2 tablespoons olive oil
  5. 40g of butter
  6. 1 onion, chopped
  7. 1 clove of garlic, chopped
  8. 3cm piece of ginger, grated
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon garam masala
  11. 2 Granny Smith apples
  12. 500g of parsnips, peeled and chopped
  13. 3 cups (750 ml) Massel chicken-style liquid stock
  14. 1 tablespoon powdered sugar
  15. Cream, to serve
  16. Flat-sheet leaf of persil, hachu00e9, to serve

The instruction how to make Spicy soup with parsnip

  1. Toast cumin, coriander and cardamom in a dry pan over medium heat for 1 minute or until fragrant. Transfer to a mortar and pestle and grind into powder. Set aside.
  2. Heat 1 tablespoon of oil and 20 g butter in a frying pan over medium-low heat. Cook onion with 1/4 tsp of salt for 4 to 5 minutes, until tender. Add the garlic, ginger, turmeric, garam marsala and ground spices, and cook for 1 minute or until fragrant. Peel, core and coarsely chop an apple and add to the pan with the parsnips, the broth, and 1/2 cup (125 ml) of water. Bring to a boil, then reduce heat to low. Cook, covered, for 40 to 45 minutes until the parsnips are very tender. Remove from heat, let cool slightly, then transfer to a blender and whiz until smooth. Return to the pot. Remove from heat and keep warm.
  3. Slice apple into thin rounds. Heat the remaining 1 tablespoon of oil and 20 g butter in a frying pan over medium heat. Add the sugar and stir until dissolved. Add the apple and cook for 1 minute on each side or until golden brown.
  4. Divide the soup among bowls and garnish with the apple, sour cream and persil.

Nutritions of Spicy soup with parsnip

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