Curried parsnip soup mary berry
Learn how to make curried parsnip soup mary berry - a comforting and flavorful recipe using parsnips, curry, and coconut milk.
Equipment
- Large Saucepan: A large saucepan is essential for sautéing the vegetables and simmering the soup. Ensure it has a capacity to hold all the ingredients comfortably.
- Cutting Board and Knife: You'll need a cutting board and a sharp knife for chopping the parsnips, carrots, onions, and garlic. A good-quality knife makes the prep work easier.
- Wooden Spoon: A wooden spoon is handy for stirring the vegetables while sautéing and when simmering the soup.
- Measuring Cups and Spoons: Use measuring cups and spoons to accurately measure the ingredients, especially when adding spices and stock.
- Blender or Food Processor: A blender or food processor is essential for achieving a smooth and creamy consistency in the soup. You can use an immersion (hand) blender or a countertop blender, depending on what you have available.
- Ladle: A ladle makes it easy to serve the soup into bowls without spilling.
- Citrus Juicer: If you have one, a citrus juicer is useful for extracting lemon juice to add that zesty touch to the soup.
- Grater (Optional): If you plan to garnish your soup with grated parmesan or other toppings, a grater can be handy.
- Tongs (Optional): Tongs can be useful for safely handling hot ingredients when sautéing and adding them to the soup.
- Timer: While not a physical tool, a timer or timer function on your kitchen devices can help you keep track of cooking times to ensure your soup is perfectly cooked.
Ingredients
- 500g (approximately 1 pound) of Parsnips
- 2 Carrots
- 1 Onion
- 2 cloves of Garlic
- 2 tbsp Olive Oil
- 1 tbsp Curry Powder or Curry Paste
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cumin
- 1/2 tbsp Ground Turmeric
- 1 1 Lemon (for juicing)
- 1 (400ml) 1 can of Coconut Milk
- 1 liter 1 (about 4 cups) of Chicken Stock (or Vegetable Stock for a vegetarian version)
- Salt and Pepper to taste
Instructions
- Peel and chop the parsnips and carrots into small, even-sized pieces.
- Peel and finely chop the onion and garlic.
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped parsnips, carrots, and onion to the pan.
- Saute the vegetables for about 10 minutes or until they begin to soften. Stir occasionally.
- Stir in the curry powder or paste, ground ginger, ground cumin, and ground turmeric.
- Add the minced garlic to the pan and cook for a few more minutes, allowing the spices to become fragrant.
- Pour in the chicken stock (or vegetable stock for a vegetarian version).
- Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20-25 minutes or until the vegetables are tender.
- Use a hand blender or transfer the mixture to a countertop blender or food processor to blend until the soup reaches a smooth and creamy consistency. Be cautious when blending hot liquid to avoid splatters.
- Return the blended soup to the saucepan.
- Stir in the coconut milk and juice of one lemon to the soup. This adds creaminess and a zesty kick.
- Season the soup with salt and pepper to taste. Adjust the seasoning according to your preferences.
- Serve the curried parsnip soup hot, optionally garnished with toppings like croutons, grated parmesan, or a drizzle of olive oil.
Video
Notes
Mary Berry's curried parsnip soup. To enhance the soup's flavor, consider roasting the parsnips before adding them to the soup, as this can bring out their natural sweetness. Additionally, feel free to adjust the level of spiciness by varying the amount of curry powder or paste used, ensuring it suits your taste preferences. Remember that the consistency of the soup can be adapted by adding more stock for a thinner soup or simmering longer to thicken it. Lastly, while garnishes like croutons or grated parmesan are optional, they can add a delightful crunch and flavor to your bowl. Enjoy this comforting soup as a starter or a satisfying meal, and don't hesitate to get creative with your toppings or flavor infusions for a personalized culinary experience.