Parsnip Soup – Indian Flavored
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 1 clove garlic
- 2 parsnips
- 2 tablespoon butter
- 1 tablespoon flour
- 1 liter vegetable broth
- 150 g whipped cream
- 1 small apple
- 1 bunch chives
- salt
- Spice mixture from:
- 1 teaspoon, heaped coriander
- 1 teaspoon, leveled cumin
- 1 chilli pepper (s), dried OR:
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon, leveled turmeric
- 0.5 teaspoon ½ curry leaves, finely grate
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion, cut the garlic into slices, cut the parsnips into small pieces.
- Melt the butter, add the prepared vegetables, cover and simmer over a low heat for 10 minutes.
- In the meantime, mix the curry.
- Add flour and 1 teaspoon of the spice mixture to the soup. Pour in the vegetable stock. When the parsnips are soft, puree the soup. Add the cream and season with salt.
- Wash the apple, cut out the core, cut the fruit into small pieces and pour over the soup with the chopped chives.
- This seasoning mix can also be used for dal (lentil dish) or spinach.
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