Saturday, 14 September 2013

Curried Parsnip Soup with Naan Bread Croutons

Summer is now closed for business. After a momentary heat wave last week we are back to drizzle, damp shoes and dark evenings. But not to worry, back to school stationary, Guy Fawkes Night and apple crumble are just a few reasons why Autumn is the best season. It’s a chance to pull out your favourite knitted jumper again and snuggle down in front of the TV to watch X Factor without feeling guilty. I have fully embraced comfort food this week with my favourite winter warmer soup.

What you'll need:

  • 3 tbsp olive oil
  • 2 naan breads
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 green chill, chopped
  • 1 tbsp fresh ginger, grated
  • 5 large parsnips, diced
  • 1 tsp cumin
  • 1 tsp ground coriander 
  • 1/2 tsp turmeric 
  • 2 tbsp mango chutney
  • 2 pints water
  • 1 lime, juiced 
  • Salt and pepper
  • Sesame seeds
  • Mango chutney and plain yoghurt to serve
(Serves 4 but you can divide it up and freeze portions) 

Heat 2 tbsp of the oil in a large pan (the biggest saucepan you have please!) and add the onion, chilli and garlic and cook for 5 minutes until the onion has softened. Add the parsnips and cook for another 3 minutes before adding the spices and cooking for 1 minutes, constantly stirring otherwise they will burn. 

Add the water and the mango chutney, season well and bring to the boil. When it's bubbling away reduce to a simmer and cook for 15 minutes until the parsnips are soft. You should be able to squish them against the side of a pan with a wooden spoon.

Meanwhile get started on your croutons. Cube your naan bread and chuck them into a frying pan with the remaining tablespoon of oil. Cook until golden and then add the sesame seeds and toast for a few minutes. Remove from the pain and lay on kitchen towel to soak up any excess oil.

Now comes the tricky bit. If you are using a food processor or a blender you MUST wait for the soup to cool completely before you blend this. It's a mistake you only make once and as my uni housemates will tell you it leaves your kitchen in a complete state. If you are using a handheld blender you can dive straight in and blitz until smooth. 

When you are ready to eat it you can just reheat the soup in the microwave (or on the hob for you old fashioned people). Sprinkle to croutons on top and dollop on the mango chutney and yoghurt.

Soup isn't the easiest thing to make look appealing but I can assure you it is damn tasty! x

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