Time for another soup recipe, this one I took straight off Jamie Oliver’s website and it’s for Spicy Parsnip. With the winter months coming in I though a good root vegetable base would be the way forward, you can find the original recipe here.
- Olive oil
- Knob of butter
- 1 large onion, peeled and roughly chopped
- 2 cloves of garlic, peeled and roughly chopped
- A thumb-sized piece of fresh ginger, peeled and roughly chopped
- 1 tablespoon garam masala
- 6 parsnips, peeled and chopped into chunks
- 500ml milk
- 1 litre vegetable stock
- Sea salt and freshly ground black pepper
- 1 fresh red chilli, deseeded and finely sliced
- Optional: a handful of fresh coriander leaves
- Crusty bread, to serve
Method of Preparation:
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
- Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
- Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.
What a great, and super simple, recipe. OK, so peeling and chopping up 6 parsnips into chunks takes a bit of a while but that’s all. You can be doing that while you’re gently frying in step 1 too.
After blending what you’re left with is a thick, creamy, parsnip soup with a lovely hint of curry flavour. It’s not a very complex flavour but when you add the chilli and coriander leaves it really comes alive – it’s beautiful to be honest. I saw Jamie Oliver on Australian MasterChef recently say that if there were no herbs he wouldn’t cook any more; in this instance I understand entirely.