Curried Parsnip and Apple Soup With Parsnip Crisps

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
  • Remove them and crush them finely with a pestle and mortar.
  • Next, heat the butter and oil in a saucepan until the butter begins to foam.
  • Add the onions and gently soften for about 5 minutes.
  • Add the garlic and cook for 2 minutes.
  • Add the crushed spices along with the turmeric, cayenne and ginger.
  • Stir and cook gently for 5 more minutes.
  • Add the parsmips and stir in the stock.
  • Add salt and pepper and simmer gently for 1 hour without putting on a lid.
  • Then liquidise.
  • For the parsnip crisps.
  • peel and finely slice the parsnip.
  • Heat the oil in a frying pan until it is very hot.
  • fry the parsnip in batches until they are golden brown 2-3 minutes.
  • remove them with a slotted spoon, and put them on kitchen paper to drain.
  • Serve on the heated soup.
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