Tuesday, 3 January 2012
Curried parsnip soup with caramelised onions
January is such a gloomy month, the joy of Christmas is over, the coffers are running low and it's oh-so-cold out. Well, for me, it's the perfect time of year to hide away in my kitchen and cook up some nutritious and delicious delights. Soups are quicker than you think to make and a whole pot can last you all week for work lunches – perfect if you're watching the pennies. Why not while away an afternoon making this velvety sweet soup? Guaranteed to spice up the darkest of January nights.
1 inch stick of ginger
3 cloves of garlic
5 parsnips, diced
1 pint vegetable stock
400ml coconut milk
2 tsp garam masala
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp cumin seeds
1. Finely chop one onion, the ginger and garlic. Fry the onion in a little oil in a large saucepan until just starting to brown and then add the ginger and garlic. Fry for a couple of minutes and then add the parsnip.
2. After a couple of minutes more pour over the stock and bring to the boil. Leave to simmer for 10 minutes.
3. Add the coconut milk, garam masala, ground cumin and coriander and simmer until the parsnip is completely soft. Meanwhile slice the remaining onion into thin slices.
4. Using a hand blender, pulse the soup until completely smooth. Leave on a very low heat to simmer.
5. In a frying pan, fry the onion in a little vegetable oil and add the cumin seeds. Fry the onion on a low-ish heat for 5-8 minutes until they are caramelised and dark in colour.
6. Ladle the soup into bowls and top with the caramelised onions, drizzle with yoghurt and serve with bread.