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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.