Warming Parsnip Soup with Ginger and Chillies2014-11-17
- 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.
- 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
Peel and chop the parsnip to small pieces. Fry 2 cloves of garlic till brown and keep aside.
In a pan, heat the olive oil and fry the onion and the remaining garlic till soft.
Add in the parsnip and fry with the ginger, garam masala and salt. The salt will help the vegetables sweat and become soft.
Add milk, stock, salt, pepper and bring to a boil. Cover and cook for 15 minutes or until the parsnips are soft.
Blend and serve with chopped red chilli and burnt garlic.
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