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Curried Parsnip Soup

Diet.Chef's picture
Ingredients
  Cumin seeds 1 Teaspoon
  Coriander seeds 2 Teaspoon
  Oil 1 Teaspoon
  Onion 1 , peeled and chopped
  Garlic 1 Clove (5 gm), clove, peeled and crushed
  Turmeric 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Cinnamon stick 1
  Parsnips 1 Pound, peeled and chopped (450 Gram)
  Vegetable stock 1 3⁄4 Pint (1 Liter)
  Freshly ground black pepper To Taste
  Low fat natural yogurt 3 Tablespoon (For Serving)
  Fresh coriander leaves 1 Tablespoon (For Garnish)
  Salt To Taste
Directions

1. In a small frying pan, dry-fry the cumin and coriander seeds over a moderately high heat for 1-2 minutes. Shake the pan during cooking until the seeds are lightly toasted.
2. Reserve until cooled. Grind the toasted seeds in a pestle and mortar.
3. Heat the oil in a saucepan. Cook the onion until softened and starting to turn golden.
4. Add the garlic, turmeric, chilli powder and cinnamon stick to the pan. Continue to cook for a further minute.
5. Add the parsnips and stir well. Pour in the stock and bring to the boil. Cover and simmer for 15 minutes or until the parsnips are cooked.
6. Allow the soup to cool. Once cooled, remove the cinnamon stick and discard.
7. Blend the soup in a food processor until very smooth.
8. Transfer to a saucepan and reheat gently. Season to taste with salt and pepper. Garnish with fresh coriander and serve immediately with the yogurt.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Parsnip
Interest: 
Everyday, Healthy
Cook Time: 
10 Minutes

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