Curried parsnip soup

Name: Curried parsnip soup
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1/2 c onion thinly sliced; 10 cloves; 2 big black cardamom; 4 c parsnips, cut into /½-inch cubes; 2 garlic cloves, finely chopped; 1 tbsp olive oil; 5 c hot vegetable stock; 1/2 tsp dried red chilli flakes, plus extra to serve; 1 tsp ginger, finely chopped; salt and freshly ground black pepper; 1 tsp masala powder; For the croûtons; 3 thick slices good bread, cut into 2.5cm/1 inch pieces; 4 c heavy cream; 1 green chile, finely chopped; Garnish; 1/2 cup roasted pumpkin seeds; 1/2 c chopped cilantro; 1/4 c roasted pistachios (optional)

Lakshmi Sridharan Ph D @cook_19872338

USA

#HW #Feb #W2
Aromatic flavorful delicious easy to make curried Parsnip soup
Parsnip and carrots belong to the same plant family. Both are naturally sweet. Loaded with healthy rich nutrients, minerals, vitamins, oxidants and etc. . High in Soluble and Insoluble Fiber
May Aid Weight Loss, Support Immune Function Delicious and Easy to Add to Your Diet

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

4 servings

2 tbspolive oil
1/2 conion thinly sliced
10cloves
2big black cardamom
4 cparsnips, cut into /½-inch cubes
2garlic cloves, finely chopped
1 tbspolive oil
5 chot vegetable stock
1/2 tspdried red chilli flakes, plus extra to serve
1 tspginger, finely chopped
salt and freshly ground black pepper
1 tspmasala powder
For the croûtons
3thick slices good bread, cut into 2.5cm/1 inch pieces
4 cheavy cream
1green chile, finely chopped
Garnish
1/2 cuproasted pumpkin seeds
1/2 cchopped cilantro
1/4 croasted pistachios (optional)
soup, parsnip soup

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Steps

30 mins

1

Prepare a checklist. Keep all ingredients close by
2

Prepare a checklist. Keep all ingredients close by
3

Heat the oil in a kadai over a medium heat. Sauté onion, cloves and cardamom in the hot oil until 0nion is translucent. Add ginger, green chili and the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until the color changes. I transferred the contents to another heavy bottomed saucepan. Keep the saucepan over medium heat. Pour in the vegetable stock, stir and bring to a simmer.
4

Cook with the lid on for 12–15 minutes, or until the parsnips are tender.
Remove the soup from the heat. I like chunks of parsnip in the soup, I therefore blended half of the contents in a BLENDER TO MAKE a smooth puree transfered it back to the saucepan. Return to the heat, stir in the cream and cook until boils over a simmering heat. Stir in masala powder. Stir in roasted pumpkin seeds. Season to taste with salt and pepper.. Transfer to a serving bowl
5

Meanwhile, for the croûtons, Toast the bread slices in a toaster, cut the toasted bread slices into small cubes. Heat 1tbsp oil in a kadai over medium low heat.. Roast the bread cubes until crisp and golden.
6

Garnish with cilantro. Serve hot. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish. Aromatic flavorful, delicious parsnip soup is ready to taste. Enjoy, Feel energized and healthy

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Lakshmi Sridharan Ph D @cook_19872338

on February 12, 2023 21:14

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography