Recipe: Curried Parsnip, Apple and Ginger Soup
This Curried Parsnip, Apple, and Ginger Soup combines fragrant curry spices with sweet apples and earthy parsnips for a unique and delicious dish. Perfect for a paleo-friendly meal, it's easy to make and great for freezing.
Servings: 4 Serves
Calories: 180kcal
Cost: $12
Equipment
- Large saucepan
- Blender
Ingredients
- 1 tbsp coconut oil
- 1 large white onion diced
- Thumb sized piece fresh ginger crushed
- 2 cloves garlic crushed
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- 8 cardomom pods crushed
- 4 curry leaves
- 1 cinnamon stick snapped in half
- 750 g parsnips cores removed, diced
- 1 litre vegetable stock
- 2 apples I used Gala
Instructions
- Sauté the Onion: Heat the coconut oil in a large saucepan or a small stock pot. Add the onion and cook on a low heat for about 5 minutes until soft.
- Add Ginger and Garlic: Add the crushed ginger and garlic to the saucepan and cook for another 2-3 minutes.
- Incorporate Spices: Stir in the coriander, turmeric, cumin, cardamom pods, curry leaves, and cinnamon stick. Cook for about a minute, stirring frequently to avoid burning the spices.
- Add Parsnips and Stock: Add the diced parsnips and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for around 40 minutes.
- Blend the Soup: Remove the soup from the heat. Discard the cinnamon stick and curry leaves. Use a blender to blitz the soup until smooth, then return it to the heat.
- Add Grated Apples: Grate the apples and stir them into the saucepan. Allow the soup to simmer again before serving.