Indian Parsnip Soup

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A colourful array of root vegetables proves to be versatile riches in this tasty recipe.

The ingredient of Indian Parsnip Soup

• 30g butter
• 1 brown onion coarsely chopped
• 2 garlic cloves crushed
• 1 tablespoon finely grated ginger
• 1 long green chilli seeded finely chopped
• 6 fresh curry leaves
• 4 parsnips peeled coarsely chopped
• 1 potato peeled coarsely chopped
• 1 litre massel vegetable liquid stock or chicken style liquid stock
• 1 2 cup coconut cream
• natural yoghurt to serve
• 2 tablespoons flaked coconut
• 1 teaspoon cumin seeds
• 1 4 cup coriander leaves
• 1 4 cup mint leaves
• 1 tablespoon lemon juice

The Instruction of indian parsnip soup

• heat the butter in a large saucepan over medium heat cook the onion stirring occasionally for 10 minutes or until soft and golden add the garlic ginger chilli and curry leaves and stir for 1 minute or until aromatic add the parsnip potato and stock and bring to the boil reduce heat to medium low and cook stirring occasionally for 20 minutes or until parsnip is tender
• set aside for 5 minutes to cool slightly
• blend half the parsnip until smooth transfer to a clean saucepan repeat with remaining parsnip mixture add coconut cream then taste and season with salt and pepper warm through over low heat
• to make the coriander sambal heat a small frypan over medium heat add the coconut and cook tossing the pan for 2 3 minutes or until lightly toasted transfer to a bowl
• add the cumin seeds to the pan and cook for 1 minute or until aromatic remove from heat
• add the cumin coriander mint and lemon juice to the coconut and stir to combine
• ladle the soup among serving bowls dollop with yoghurt and spoon over the sambal serve immediately

Nutritions of Indian Parsnip Soup

calories: 233 025 calories
calories: 16 grams fat
calories: 11 grams saturated fat
calories: 16 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 1028 4 milligrams sodium
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calories: nutritioninformation