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liberated (oh) and Curried parsnip and apple soup (recipes)


liberated (oh)



free to behave in the way you want, and not restricted by traditional rules of social and sexual behaviour
::a liberated woman

Curried parsnip and apple soup (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 heaped tsp coriander seeds1 heaped tsp cumin seeds6 whole cardamom pods, seeds only40g/1½oz butter1 tbsp oil2 medium onions, chopped2 cloves garlic1 heaped tsp ground ginger1 tsp turmeric700g/1lb young parsnips1.2litres/2 pints good flavoured vegetable or chicken stocksalt freshly ground black pepper1 medium Bramley apple double cream, to serve



Method



1. Heat a small frying pan and dry roast the coriander, cumin and cardamom seeds. This is to toast them and draw out their flavour. 2. After 2-3 minutes, they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.3. Heat the butter and oil in a pan until the butter begins to foam, then add the onions and cook for two minutes. Add the garlic and cook for one minute, then add all the crushed spices, along with the ginger and turmeric, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 2.5cm/1in cubes.4. Add the parsnips to the pan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for one hour without putting on a lid.5. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a Food processor and then sieve, squashing the ingredients through using the bowl or a ladle. 6. After the soup has been pureéd return it to the pan and taste to check the seasoning. 7. When you' re ready to serve, re-heat very gently. 8. Peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. 9. Swirl in the double cream and serve in hot soup bowls.