Recipe: Curried Parsnip Soup (Vegan)

[Guest guest]

Here's my version of

 

CURRIED PARSNIP SOUP (VEGAN)

 

1 Tbsp olive oil

1 medium onion, chopped

2 large parsnips, chopped

3 garlic cloves, finely chopped

1 Tbsp garam masala

1/2 tsp cayenne (or to taste)

1 rounded Tbsp wholewheat flour

4 cups vegetable stock (I cheated and used a

couple of cubes)

grated zest of one lemon

juice of one lemon (OR a little less, depending

on size - taste as you go)

freshly ground black pepper

salt? - probably not needed

strips of lemon zest and/or chopped

cilantro/coriander leaves to garnish

 

In a large pan, heat the oil and add parnips,

onion and garlic, stirring for about five

minutes. Vegetables should be a little soft but

not turning brown. Add the spices and stir well,

sprinkle on the flour and stir very well for half

a minute and then immediately add the stock,

lemon juice and the zest. Taste to establish the

degree of sourness you require from the lemon -

you can always add more later.

 

Reduce heat and let simmer for 15 or 20 minutes

or until the vegetables are cooked.

 

Take out a couple of spoonfulls of those

vegetables and set aside. You will add them to

the finished soup later for texture and interest.

 

Either pour the soup into a blender and puree, or

use a magic wand to puree in the pan (watch for

splatters if you choose the latter method -

there’s no magic to avoid burns and stains.).

Soup should be lovely and smooth.

 

Re-heat the soup together with those chunkier

vegetables you set aside, taste again for

seasoning (okay? shouldn’t need salt unless you

used a salt-free stock)

 

Serve in heated bowls, add a grind of black

pepper and garnish. Very nice and comforting!

 

Best, Pat

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005