Curried
Parsnip Soup
Ingredients
1 lge. or 2 med. Parsnips
1 Onion
2 ½ pints of stock (Chicken or Vegetable)
½ tsp
each of Cumin, Turmeric and Coriander powder
¼ tsp Cayenne pepper
¼ pint Cream
Butter
Method
Chop the onion and cut
the parsnip into small cubes
Melt butter and add the onion and curry spices
Cook
for a few minutes, stirring so the mix doesn't burn or stick
Add the parsnips
and toss, to coat with the spicy onions
Add stock and cook until the parsnips
are tender (about 10 minutes)
Liquidise to a smooth creamy texture and salt
and pepper to taste
Before serving stir in the cream (or milk if preferred)
Sprinkle
with chopped parsley or chives
** This recipe also works well with Butternut
Squash
Omit the spices, except for cayenne pepper, and cook in the same
manner
Ingredients
175 gms / 6oz Lentils
1 Onion
1 Carrot
2 Stalks Celery
2 ½ - 3 pints of stock (Chicken or Vegetable)
2
tsp Cumin seed
1 tsp Thyme (fresh or dried)
2 tsp Sunflower oil
Method
Heat
the oil in a large pan, add cumin seeds and roast for a few seconds
Add
chopped onion and finely diced vegStir until they take on a little colour
Add
lentils, stir once and immediately add stock and herbs
Cook slowly, stirring
occasionally, until lentils are cooked
Add a little salt and a good grinding
of black pepper
Serve
It's not possible to be exact about the amount
of stock - use your own judgement!
Some of the liquid will evaporate during
cooking and you may have to add a little more, depending on how thick you like
your soup
