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CURRIED PARSNIP AND APPLE SOUP
SERVES 6
700G PARSNIPS
40G BUTTER
1 TBSP OLIVE OIL
2 MEDIUM ONIONS, CHOPPED
2 CLOVES GARLIC, CHOPPED
1.2 LITRES OF VEGETABLE STOCK
1 MEDIUM BRAMBLEY APPLE
1 HEAPED TSP CORIANDER SEEDS
1 HEAPED TSP CUMIN SEEDS
6 WHOLE CARDAMOM PODS
1 HEAPED TSP TURMERIC
1 HEAPED TSP GROUND GINGER
SALT AND FRESHLY GROUND BLACK PEPPER
- Begin by heating a small frying pan and dry-roasting the coriander, cumin and cardamom seeds, after 2-3 minutes they will start to change colour and jump around in the pan. Remove from the pan and and crush to a fine powder in a pestle and mortar.
- Next heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. Let them cook for 2 minutes, then add all the crushed spices along with the tumeric and ginger, stir and allow to cook gently for a few minutes more.
- Peel and chop the parsnips into 1 inch dice, add to the pan, stirring well, then pour in the stock, add some seasoning,and let it simmer for about 1 hour without the lid on the lowest possible heat.
- Remove from the heat, then liquidize, return to the stove and grate in the apple. Serve garnished with parsnip crisps.