Description
Nigella Curried Parsnip Soup is a creamy, spiced soup made by blending roasted parsnips with onions, garlic, and curry powder, resulting in a velvety soup with a hint of warmth from the spices. It’s rich, yet light, and the natural sweetness of the parsnips pairs beautifully with the savory curry flavor.
Ingredients
- Parsnips (500g, peeled and chopped): Adds natural sweetness and body to the soup.
- Onion (1 medium, finely chopped): Provides depth and a slightly sweet base.
- Garlic (2 cloves, minced): Enhances the flavor with an aromatic touch.
- Curry powder (2 tsp): Adds warmth and spice to the soup.
- Vegetable stock (1 liter): Forms the liquid base and complements the vegetables.
- Olive oil (2 tbsp): For sautéing and roasting the vegetables.
- Salt and pepper: To taste.
- Double cream (optional, 100ml): Adds a rich, creamy texture.
- Fresh parsley or coriander (for garnish): Adds a fresh, bright finish.
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roast the parsnips: Place the chopped parsnips on the baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly caramelized.
- Sauté the onions and garlic: In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes, until softened and fragrant.
- Add the curry powder: Stir in the curry powder and cook for an additional 1-2 minutes to release the flavors.
- Add the roasted parsnips: Once the parsnips are roasted, add them to the saucepan with the onion and garlic mixture.
- Pour in the vegetable stock: Stir everything together, then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend the soup: Use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the cream (optional): For extra richness, stir in the double cream and heat through for another 2 minutes.