Recipe by JustJanS
I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.
Top Review by windhorse23
I must confess I wasn't sure how peppery this would be, and I wasn't exactly sure what was meant by "red chili powder." So I added a finely chopped jalepeno pepper, and I used ground ancho chili powder. Wow! Quite a wallop of spiciness. But tasty. I also used a little less of both the oil and butter to save on fat calories. I used my stick blender to puree. The soup has a nice blend of sweetness from the parsnips and spiciness from the peppers. Very satisfying and very few calories. Thanks JanRoundOz.
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 red onion, chopped
- 3 parsnips, chopped (about 750g total)
- 2 cloves garlic, crushed
- 2 teaspoons garam masala
- 1⁄2 teaspoon red chili powder
- 1 tablespoon all-purpose flour
- 850 ml vegetable stock
- 1 fresh lemon rind, of grated
- 1 lemon, juice of
- salt and pepper
- julienned fresh lemon rind, to garnish
Directions See How It's Made
- Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
- Add the garam masala and chili and cook for about 30 seconds.
- Add the flour mixing well and cook stirring constantly for a further 30 seconds.
- Stir in the stock, lemon juice and rind and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Remove some of the vegetable pieces and set aside.
- Puree the remaining soup then return to the saucepan with the reserved vegetables.
- Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.