Sunday, January 2, 2011

Curried parsnip soup

5 large parsnips(or can use a carrot if you don't have enough!)
1 onion
1 clove of garlic
piece of root ginger
1 chilli
1 tsp ground coriander
1 tsp cumin seeds
1/2 tsp turmeric
1L chicken stock
2 tbsp mango chutney
salt and pepper
juice of 1 lime
Dice the parsnips (or parsnips and carrots).
chop the onion, garlic, ginger and chili.
heat a little oil and add the onion, garlic, ginger and chilli.
Cook, stirring for about 2-3 minutes, then add the spices and continue stirring for another minute.
Then add the parsnips.
Add the stock and mango chutney.
Bring to boil, then simmer for about 20 minutes or until the vegetables are tender.
Purée the vegetables.
Return the vegetables to the remaining stock and stir.
Squeeze in the lime juice and stir again.
Nice, mildly spicy, fruity taste.
Something a little bit different

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