Curried Parsnip and Apple Soup With Parsnip Crisps

"I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's."
 
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photo by wizkid photo by wizkid
photo by wizkid
Ready In:
1hr 10mins
Ingredients:
18
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

I live in Hertford in England with my husband, son and dog. I love cooking, and love reading recipie books planning meals for my friends. However, I spend so long reading the books, I tend to be put off trying the recipies myself. I find recipezaar a brilliant resource, and try a new recipie every weekend. My first being spinach and ricotta canelloni which is absolutely delicious.
 
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