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.
A bit of Britain and a bit of India in an unlikely but winning combination…
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!
My two British food “heroes” are currently and unashamedly, Jamie Oliver and James Ramsden. The first needs no introduction but the second is a very talented blogger and this dish is loosely based on two recipes from his book “Small adventures in Cooking”.
- Olive oil, 20ml
- Onion, 1
- Chickpeas, 1/2 tin
- Red kidney beans, 1/2 tin
- Pinto beans, 1/2 tin
- Tomato puree, 1 Tbsp
- Spinach, 1/2 tin
- Coconut milk, 150ml
- Juice of 1 lemon
- Garlic clove 1
- Curry powder, 1 Tbsp
- Chilli, 1 pinch
- salt and pepper
The beans add a nice texture and plenty of protein to this version, but if you have trouble digesting them, just skip!
Melt the chopped onion in a bit of olive oil and season with salt and pepper.
Add the spices and the beans, then the drained spinach, the crushed garlic, the tomato paste and lemon juice.
Bring to a boil and let simmer for about 10 minutes. Pour in the coconut milk towards the end so it does not ever boil.
Serve hot with some naan bread or chapattis.
This curry is delicious re-heated and will keep for a few days in the fridge.
The greatness of this dish is that every ingredient is coming out of a tin and can be stored in your cupboard. Perfect when the fridge has been empty for days because of exam stress! Or just when work is getting out of hand…
I am leaving the country at dawn and throwing this recipe as a life-line to the three men of my life who are going to have to cook for themselves from tomorrow evening!…
Eggs are the most perfect food, packaged in the most perfect shape.
This time-saving recipe uses a pinch of cumin or curry and that simple addition makes those eggs a delight fit for a Maharaja!
Curried eggs on muffins
- curry or cumin 1 pinch
- Optional: bacon slices
Just scramble some good, fresh farm eggs into a pan with a dollop of butter. Turn slowly on moderate heat. Mix a pinch of curry powder or cumin.
Fry the bacon beforehand and serve the egg and bacon over a nice muffin! Easy and delicious. Menus don’t have to be taxing – especially when returning from holidays, or packing for them!
Try rolling freshly steamed asparagus into a slice of smoked salmon and you’ve got a plateful of assorted flavours in no time at all. Now, time to edit those holiday snaps…
>I served it as a main dish tonight with a loaf of brown organic bread. With the rain beating down on the windows and the wind outside, it was the most perfect meal to warm up the soul after a cold and wet afternoon. I served myself a glass of Mead with it – but any sweet pudding wine would do to compliment the cinnamon and sweet chestnut undertones of the soup. Do try Mead if you can though: so british and quaint – the National trust shops usually stock it.
Dash of rapeseed oil
1 butternut squash
1 tin of chesnuts (cooked and whole)
Cinnamon, curry powder and 2 cloves
Salt and pepper
2 maggi cubes (or chicken stock) dissolved in 1 litre of boiling water
Squirt of tomato paste
Dash of single cream
Bacon cubes (tossed in a sprinkle of curry powder)
Quickly fry the chopped shallots in some rapeseed oil in a deep casserole dish. Once soft and slightly charred, add the peeled and diced squash, the stock (about 500ml first). Season to taste with the spices, salt and pepper.
Simmer on low heat for about 30mn, then add the rest of the stock and the chesnuts. I use the tins by Clement Faugier and get them from Waitrose.
Squirt out a bit of tomato paste (in tube or tub). Simmer a little longer, then take off the stove and blitz in a blender for a few seconds: The soup should be smooth and creamy and not too liquid.
Serve hot in big bowls with the fried up bacon bits and a nice swirl of single cream.