Indian Spiced Parsnip Soup

Discover a new use for parsnips in this Indian-spiced soup served with crunchy pappadums.

The ingredient of Indian Spiced Parsnip Soup

• 2 tsp cumin seeds
• 1 tbsp olive oil
• 1 brown onion halved coarsely chopped
• 1 tbsp mild curry paste sharwoods brand
• 1l massel vegetable liquid stock
• 250ml 1 cup water
• 7 about 1kg parsnips peeled cut into 2cm pieces
• 125ml 1 2 cup light coconut cream
• pappadums cooked following packet directions to serve

The Instruction of indian spiced parsnip soup

• heat a saucepan over a medium heat add cumin seeds and cook stirring for 1 minute or until aromatic transfer to a plate
• heat oil in a medium saucepan over medium heat add the onion and cook stirring for 5 minutes or until soft add curry paste and cook stirring for 30 seconds or until aromatic
• add the stock and water to the pan increase heat to high and bring to the boil reduce heat to medium high add the parsnip and simmer for 15 minutes or until parsnip is tender remove from heat and set aside to cool slightly
• place half the parsnip mixture in the bowl of a food processor and process until smooth transfer to a clean saucepan repeat with the remaining parsnip mixture place over low heat and cook stirring for 2 minutes or until heated through
• ladle soup among serving bowls and top with coconut cream sprinkle with cumin seeds and serve with pappadums

Nutritions of Indian Spiced Parsnip Soup

fatContent: 293 014 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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