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Parsnips are veggies that never get enough respect. Like squash or yams, parsnips are slightly sweet, so they take curry spices really well. This soup is a favourite at home and at the restaurant, and as a bonus, it's low-fat and vegetarian!
- 3 tablespoons oil
- 2 onions, chopped
- 2 stalks celery, thinly sliced
- 1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
- 2 garlic cloves, minced
- 2 tablespoons good curry paste (I like Pataks or Sharwoods) or 1 tablespoon curry powder (I like Pataks or Sharwoods)
- 1 teaspoon turmeric (optional)
- chili flakes, to taste (optional)
- 2 bay leaves
- 1 1⁄2 lbs parsnips, peeled and roughly chopped
- 6 cups vegetable stock (or water and a veggie bouillon cube )
- salt and pepper
- In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
- Add parsnips, bay leaves and stock. Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. Remove bay leaves and ginger chunks. Puree with a stick blender (or in batches in a food processor). If it does seem too thick, add a little broth or water. Adjust salt and pepper to taste.