Spiced carrot, parsnip and swede soup with parsnip crisps
Time: 1 hour
Serves 4
Warm up this winter with this spiced carrot, parsnip and swede soup. Topped with crunchy, homemade parsnips crisps this spiced soup is packed with hearty root vegetables and is just delicious!
Nutritional Information (per serving): Calories 257; Protein 5.4g; Carbohydrate 24.1g; Total Fat 14.7g; Saturated Fat 4.3g; Sodium 0.38g
Ingredients
- 2tbsp (30ml) sunflower oil
- 1 onion, finely chopped
- 2tsp medium curry paste
- 275g carrots, peeled and diced
- 225g swede, peeled and diced
- 225g parsnips, peeled and diced
- 1.3 litres (2 1/4 pt) vegetable stock
- 1/4 pt vegetable stock
- Natural yogurt
- Crushed coriander seeds, to garnish
Method
- 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.
- 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.
