Saturday, February 2, 2013

Spicy Parsnip Soup

Spicy Parsnip Soup
From: ScareyFaerie (with a note from Filbert)

Swampy, there isn't a recipe as such, usually it involves whatever happens to be in the fridge along with a mound of parsnips!

This time it will be parsnips, carrots, onion, garlic, celery, vegetable stock (enough to cover the chopped veggies), hot curry powder, cumin, cayenne pepper and salt. The proportions of curry powder depend on your taste, I like mine with quite a kick so I put three teaspoons of curry powder in, with a teaspoon and a half of cumin, a teaspoon of cayenne and sometimes a bit of chilli powder too. Bring to a boil, cook for about 20mins until the veggies are tender, throw it in a food processor and blend to your chosen consistency. I like mine quite thick, so I don't blend it too much. Then service with a swirl of sour cream or creme fraiche, if you feel like it.

From Filbert:
My spicy parsnip soup involves roasting parsnips (and random other veg), along with spices, then blending with stock. I has quite a few homegrown parsnips this year, so I've been trying to find new ways to eat 'em.

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