When I started to make Parsnip Soup I had no fixed ideas
in my head. I had looked at a few recipes but was not sure
they were what I wanted. So I thought I would start with the
vegetables and stock, taste it and see in which direction
to take the flavour.
Do you enjoy Indian food? Having used Turmeric, dried Coriander
and Cumin it very much has the hint of being an Indian dish.
The quantities I have used worked for me but you may wish
to vary them or add some additional spices that's the
fun of making your own soup.
You can't beat good home-made soup and this is another easy
one to make. When making this sort of soup quantities do not
have to be exact and ingredients can be changed to suit your
own personal taste.
I have used chicken stock cubes but if you want to keep your
soup vegetarian just replace the chicken stock cubes with
vegetable stock cubes. It will obviously change the flavour
slightly but it will still taste good.
1kg Parsnips, peeled, ends removed and roughly chopped
1/2 Celeriac, chopped
1 large onion, sliced
4/5 Garlic cloves, roughly chopped
Fresh ginger (about 1inch grated)
3 or 4 Chicken stock cubes
2 tsps (level) Turmeric
1 tsp Coriander, dried
1 tsp Cumin
Bunch of fresh Coriander
Freshly ground Black pepper
and slice your onions. Add a little oil to your pan and
gently cook the onion for a few minutes until it softens.
peel and chop the parsnips into roughly one inch pieces
and place in pan.
your half of Celeriac and cut into cubes. Add to the pan.
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Add to the pan.
water to the pan so the level is about one inch from the
top of your pan. Bring to the boil and then leave to simmer
for an hour or so.
the soup to see how salty it is. At this stage you add three
chicken stock cubes. (I prefer Knorr stock cubes. I use
the stock cubes both to enhance the flavour but also to
season the soup as stock cubes are quite salty which is
why you should add and then taste after they have dissolved.)
After tasting add the fourth chicken stock cube if required.
the Turmeric, the dried Coriander and the Cumin. Simmer
for a further 15 or 20 minutes.
chop your Coriander (plenty of it) and add to pan.
Add a generous few twists of freshly ground black pepper.
Continue to simmer for a further two or three minutes and
then remove from the heat.
half the cooked vegetables from the pan, drain them over
a bowl so as not to lose any of your liquid and then discard.
the soup in either a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
ingredients. If your Celeriac is big half will do but if small
then use the whole thing. The Celeriac, as well as adding
flavour, helps to thicken the soup when you liquidise it.
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