Best 4 Curried Parsnip Soup James Martin Recipes
Indulge in a symphony of flavors with our delectable Curried Parsnip Soup, a culinary masterpiece inspired by the renowned chef James Martin. This creamy and comforting soup is a delightful blend of sweet parsnips, aromatic spices, and a touch of heat from curry powder.
Embark on a culinary journey with our meticulously curated recipes, each offering a unique take on this classic dish. From the traditional Curried Parsnip Soup, bursting with rustic charm, to the innovative Parsnip and Apple Soup with a hint of sweetness, and the velvety Parsnip and Leek Soup, a celebration of simplicity and elegance – we have a recipe to tantalize every palate.
Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, our collection of Curried Parsnip Soup recipes is sure to satisfy. Dive into the creamy depths of this culinary delight and experience the perfect balance of flavors in every spoonful.
CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED PARSNIP SOUP
This delicious curried parsnip soup is accompanied by homemade vegetable chips. They give a lovely crunch sprinkled over the soup.
Provided by James Martin
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
- Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
- Add the roasted parsnips and continue to simmer.
- Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
- Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
- To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
- Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.
CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
Provided by K8tee
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4
CURRIED PARSNIP SOUP
Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.
Tips:
- Choose the right parsnips: Look for firm, unblemished parsnips with a sweet aroma. Avoid any that are soft or have dark spots. - Don't overcook the parsnips: They should be tender but still have a slight bite to them. Overcooking will make them mushy. - Use a good quality curry paste: This is the key to a flavorful soup. Look for a paste that is made with fresh ingredients and has a good balance of spices. - Don't be afraid to adjust the spices: If you like a spicier soup, add more curry paste or a pinch of cayenne pepper. If you prefer a milder soup, reduce the amount of curry paste or omit it altogether. - Serve with your favorite toppings: Some popular options include chopped cilantro, plain yogurt, and toasted almonds.Conclusion:
Curried parsnip soup is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet parsnip flavor, and warming spices, this soup is sure to be a hit with the whole family. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!
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