There was an Autumnal feel in the air today. I have been watching the parsnips growing in my vegetable patch for some weeks now, and today I decided to have a little peek and see how they are coming along. I was told in the past, that you should wait until the first frost before you dig your parsnips, as apparently they are meant to be sweeter after this. However, there is a chance that the parsnips could become woody and large, so I think it is worth a little check at this time if year. I was not disappointed … I have several parsnips that are a perfect size and ready to be created into a culinary feast .. well some delicious soup actually! Here is the recipe I always use, which has become extremely popular amongst my family and friends, and hopefully now with you……
Serves around 6 people:
2 tablespoons Olive Oil
450g Parsnips, cubed
2 fat cloves garlic, crushed
1 large onion, chopped
A thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon curry paste or 2 teaspoons mild curry powder (or less if you prefer less spicy!)
1.2 litres chicken stock (or vegetable if preferred)
Salt and freshly milled black pepper
HOW TO MAKE IT:
Heat the oil in a large saucepan and add the onions, garlic and ginger, saute gently for about 10 minutes without colour, until the onion is soft. Add the parnips and give them a stir and coat them with the mixture. Stir in the flour and curry paste and cook for a further minute, and then add the stock and seasoning. Cover and simmer for about 40 minutes or until the parsnips are tender. Blitz the soup in a processor or blender, re-check the seasoning, re-heat and serve.
Serve the soup with some with some warm crusty bread
TIP: You can add coconut milk to the soup after it is blended, to add a creamy rich dimension. You can also serve with a swirl of cream, topped with some coriander leaves to garnish.
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