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Curried Parsnip and Apple Soup
Curried Parsnip and Apple Soup is a traditional British recipe for a classic Winter warming soup of onion, parsnip, apple and honey flavoured with curry spices that makes an excellent starter for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British dish of: Curried Parsnip and Apple Soup.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurryVegetable RecipesBritish Recipes
Curried soups are just the thing for a cold night outside — they provide a warming feeling almost unlike anything else. This recipe is ideal for Bonfire Night and should be served in large mugs.
Ingredients:
50g butter
1 tbsp olive oil
2 large onions, chopped
2 garlic cloves, chopped
1 tsp
cumin seeds
1 tsp
curry powder
1/2 tsp ground
ginger
700g small parsnips, peeled and chopped
1 medium Bramley apple, peeled, cored and chopped
2 tbsp runny honey
1.5l
vegetable stock (or chicken stock)
sea salt and freshly-ground black pepper
Method:
Combine the butter and oil in a large, heavy-based pan and cook until the butter begins to foam. Add the onions and garlic and cook for 2 minutes, to soften.
Dry roast the cumin seeds until fragrant then transfer to a mortar and grind with a little sea salt. Add to the onion mix with the curry powder and ground ginger. Now add the parsnips, apple and honey and cook for a few minutes. Pour in the stock and bring the mixture to boil then reduce to a simmer and cook, covered, for about 20 minutes, or until the parsnips are tender.
Take the soup off the heat and allow to cool slightly. Pour into a blender (you may need to do this in batches) and process until smooth. Return to the pan and allow to re-heat before ladling into large mugs. Serve with garlic bread or Dorset sausage pasties or even bacon butties.
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