Warming Parsnip Soup with Ginger and Chillies

2014-11-17

Cuisine: Fusion
Course: Soup
Skill Level: Beginner
Add to favorites

Servings : 3-4
Prep Time : 5m
Cook Time : 15m
Ready In : 20m

Brrr.. it’s getting colder by the day. How suddenly the weather has changed. Two weeks ago, any conversation started wondering how warm it still was. – it was actually 23C in the first week of November! Unbelievable isn’t it?

But now it’s cold and winter is here to stay. The good thing about the cold chilly weather is that unconsciously, in the effort to stay warm- I seek comforting soups and food becomes healthy and veggie laden- just like that.

This recipe adds an Indian touch with a generous splashing of spice, ginger and chilli to the otherwise sweet parsnip.

Enjoy!

Ingredients

Parsnips- 2
Garlic cloves- 2+2
Ginger- 1 inch
Onion- 1/4 cup
Milk- 250 ml
Water/ veg or chicken stock- 2 cups
Coriander (optional)- 1/4 cup
Pepper- to taste
Salt- to taste
Red chilli, deseeded- 1
Butter- 1 tbsp
Olive oil- 1 tsp
Garam masala- 1 heaped tsp

20141115-P1100697

Method

Step 1

Peel and chop the parsnip to small pieces. Fry 2 cloves of garlic till brown and keep aside.

Step 2

In a pan, heat the olive oil and fry the onion and the remaining garlic till soft.

Step 3

Add in the parsnip and fry with the ginger, garam masala and salt. The salt will help the vegetables sweat and become soft.

Step 4

Add milk, stock, salt, pepper and bring to a boil. Cover and cook for 15 minutes or until the parsnips are soft.

Step 5

Blend and serve with chopped red chilli and burnt garlic.

Parsnipsoup