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Monday, 31 October 2011

Spicy soups to warm us through

We enjoyed our home made carrot and coriander soup at lunch time today, with a small cheese sandwich.  Tomorrow we are going to have spicy parsnip soup - a new one for us, but relatively easy to prepare and very very cheap.  I'm not sure what it'll taste like but it took us just 10 minutes to put together and is sitting nicely on the cooker, simmering away at the moment.

Ingredients for 4 good portions

1 onion finely chopped
1 teaspoon of curry powder (or garam masala)
1 large garlic clove, finely chopped
small 1/2" piece of ginger (if you have some)
milk and water/stock to cover the chopped parsnips (1 part milk to 2 parts water/stock)
400-500g parsnips

Using a little oil and butter - fry the onions until soft.  Add the garlic and ginger.  Place these in a large saucepan with milk/stock (about 1 litre in total should be enough) the curry powder, add the chopped parsnips, a little salt and pepper for now, and bring to the boil.  Then simmer with the lid on, for around 30 minutes or until parsnips are soft.  How easy and quick is that!

I've cooked mine this evening, so the mixture will have plenty of time to cool down before I whizz up in the blender.  I'll check the seasoning and add more salt and pepper if needed.   I generally know if I need more salt because with too little salt I feel there is very little taste.  It's up to you of course.  If the soup is too thick, just add some water.  If it's too thin, then boil uncovered for a short while to thicken it up.

I'm hoping this will make for a tasty warming soup and will let you know tomorrow lunch time.

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