Parsnip soup with curry powder and coriander recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

600 g parsnips, or Hamburg parsley roots
1 large potato
1 shallot
1 tbsp clarified butter
approx. 1 litre vegetable stock
Salt
2 - 3 tsp mild curry powder
100 ml cream
Cayenne pepper
1 tbsp toasted sesame seeds
Coriander leaves, to garnish
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Preparation

Peel and dice the parsnips and potato. Peel and dice the shallot. Heat the clarified butter and sweat the shallot until soft. Add the diced parsnips and potato and stir in the curry powder.

Stir in the vegetable stock and simmer gently, stirring occasionally, for about 30 minutes. Finally add the cream and puree the soup finely. Simmer the soup to reduce slightly, or add a little more stock as necessary. Season to taste with salt and cayenne pepper and ladle into bowls.

Garnish with cayenne pepper and sesame seeds and serve sprinkled with freshly chopped coriander leaves.
 

If you enjoyed this Parsnip soup with curry powder and coriander recipe then browse more Modern Australian recipes, soup recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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