A nice soup to warm you up, body and soul!
Parsnip (or “panais” in French) may not be yet on your “favourites” shopping list but it has the advantage of being plentiful and cheap at this time of year. The British here use it cut as long chips and roasted with olive oil and thyme, but only recently I have enjoyed it in a very typical soup paired with Curry.
Curried parsnips soup
- 300g parsnips
- 2 medium onions
- 2 to 3 cloves garlic
- 25g butter
- 1 tablespoon curry powder
- 1/2 chopped fresh red chilli
- Sweet paprika to taste
- 1.2L chicken or vegetable stock
- 150g potatoes
- 1 tablespoon creamed coconut
- Olive oil
- Diced red pepper to decorate
Fry the chopped onions with a little oil and add the garlic cloves and butter.
Peel and cut the parsnips and potatoes in chunks of similar size so they cook more or less at the same speed.
Add the stock and the seasoning and boil for 20 minutes on low heat – which is achievable once you have got it to a rolling boil on high heat.
Blend all the ingredients, once cooked through, and add the creamed coconut just before serving. Blend some more until the soup is very fine and creamy.
Decorate with chopped red peppers and smoked paprika in the plates.
This is a lovely way to enjoy a not much loved winter vegetable! The sweet taste of the parsnip makes a very comforting and warming dish, especially with the addition of the spices. I think that the association with the curry and paprika is proper genius! As for the coconut cream (or milk), I already knew that it goes perfectly with all sorts of winter delights: pumpkins, squashes, sweet potatoes AND now parsnips!
Do try it as well with sweet potatoes in a very energizing soup on this blog.
Have a bowlful and you are ready to brave the cold outside your front door: Snow is predicted for the week-end!