A colourful array of root vegetables proves to be versatile riches in this tasty recipe.
The ingredient of Indian parsnip soup
- 30g butter
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 long green chilli, seeded, finely chopped
- 6 fresh curry leaves
- 4 parsnips, peeled, coarsely chopped
- 1 potato, peeled, coarsely chopped
- 1 litre Massel vegetable liquid stock or chicken style liquid stock
- 1/2 cup coconut cream
- Natural yoghurt, to serve
- 2 tablespoons flaked coconut
- 1 teaspoon cumin seeds
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- 1 tablespoon lemon juice
The instruction how to make Indian parsnip soup
- Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
- Set aside for 5 minutes to cool slightly.
- Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
- To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
- Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
- Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
- Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.
Nutritions of Indian parsnip soupfatContent: 233.025 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 5 grams protein