This dish is inspired by the most beautiful soup we discovered in Amsterdam, which pretty much brought us back from the brink of frost bite! It’s a hearty, thick root vegetable soup with a creamy texture and spicy hum. It’s not the speediest of soups as there’s a few steps to make it truly amazing, best reserved for lazy weekends or impressing people!
For extra impressing points, try my sun-dried tomato bread to accompany the dish.
Curried Parsnip Soup
- Serves 4
- 5 parsnips
- 1 large potato, peeled & diced
- 1 large onion, diced
- 500ml chicken stock
- 1 can of coconut milk
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp garamasala
- 1 tsp turmeric
- 1/2 tsp ground ginger
Peel and half your parsnips, cut those halves into quarters (lengthways) and put into a roasting dish with the olive oil, honey, thyme and seasoning. Roast at 200c for 35 minutes. Roasting the parsnips beforehand really brings out the flavour and gives them lots of nice caramelised bits.
In a large pot cook the diced onions with olive oil, thyme & seasoning until soft. Add in the diced potatoes, garamasala, turmeric & ginger. Once coated, add the parsnips.
After a few minutes of cooking, add the vegetable stock and bring to a slow boil for 10 minutes. Finally, add the coconut milk.
Cook for a further 5-10 minutes until all the veg is soft. Blend into a thick and hearty soup and serve with warm bread.
Speaking of bread…
Sundried Tomato Bread
A chewy crust, wheaty taste and tomato tang. Perfect for dipping!
- 250g wholemeal flour
- 1 tsp salt
- 7.5g dried yeast
- 70g sun dried tomatoes
- 120ml water, room temp.
- Plain white flour for dusting
Add the flour, yeast & salt to a mixing bowl and slowly pour in the water. Once fully combined add in the chopped sundried tomatoes and knead for 5 minutes until you have a smooth dough. Cover the bowl with a warm cloth and leave the dough to rise in a warm place for 30 minutes. Once doubled in size, knead for a few minutes then place on a greased baking tray in a ball and dust with white flour. Bake at 180c for 35 minutes.
Love that reddish tinge from the tomatoes! Add some slices around a big bowl of soup and get ready for the cosiest lunch you’ve had all year!
Sometimes it’s just worth putting a little more effort in..