Curried Parsnip Soup with Parsnip Crisps

Name: Curried Parsnip Soup with Parsnip Crisps
Cuisine: Asian, Indian
Ingredients: 3 parsnips, washed, peeled (reserve peelings) and chopped; 2 potatoes, peeled and roughly chopped to same thickness as parsnips; 1 tbsp ghee; 1 1/2 tbsp garlic and ginger paste; 2 tbsp curry powder; 1 tbsp cumin powder; 700ml vegetable stock; 1 tsp garam masala; 1/2 tsp onion salt; 1/4 tsp fresh black pepper; 2 pinches garam masala; Click to print (Opens in new window)

3 steps

Updated at: Thu, 17 Aug 2023 05:11:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories674.5 kcal (34%)

Total Fat17.7 g (25%)

Carbs123.1 g (47%)

Sugars16.9 g (19%)

Protein16.2 g (32%)

Sodium3661.6 mg (183%)

Fiber25.9 g (93%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3parsnips

washed, peeled, reserve peelings, and chopped

2potatoes

peeled and roughly chopped to same thickness as parsnips

1 Tbspghee

1 ½ Tbspgarlic and ginger paste

2 Tbspcurry powder

1 Tbspcumin powder

700mlvegetable stock

1 tspgaram masala

½ tsponion salt

¼ tspfresh black pepper

2 pinchesgaram masala

Instructions

Step 1

Heat the ghee in a large saucepan. Add the garlic and ginger paste and cook for a minute. Next add the curry powder and ground cumin give it a stir to coat the paste and cook for 30 seconds. Add in the potato and parsnip, again give it a good stir. Pour in the stock, the tsp of garam masala, onion salt and pepper. Bring to the boil, reduce to a simmer place a lid on the pan and simmer for 20 minutes.

Step 2

For the parsnip crisps. Add the parsnip peelings you reserved to a bowl, add a small splash of oil and season well with salt and pepper. Give them a good massage so they all get coated in the oil and seasoning. I cooked mine in the air fryer on 195 degrees for 6 minutes, you can do the same in the oven.

Step 3

To finish off the soup, blitz the soup with a blender until smooth. Give it a taste to check and adjust seasoning. Spoon the soup into serving bowls, sprinkle over a pinch of garam masala and finish with the parsnip crisps.