Curried Parsnip Soup

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Hello everyone and happy new year! When I started this blog four months ago I genuinely wasn’t sure if it would still be going at this point but I am happy to say that it’s still going strong. I hope 2017 wasn’t too hard on any of you and 2018 will keep getting better.

Vegetable soups are a fantastic item to have in your cookery repertoire. They are perfect for a quick and easy starter and will impress anyone you cook them for (it doesn’t take much to give them a professional finish). Not only are they healthy, they are very cheap which makes them ideal to cook on a student budget. Once you have the basics down, you can start adding new ingredients to spice the soup up and really start to show off.

Parsnips have been around for thousands of years. They have been cultivated since the Roman era however they were generally interchangeable with carrots back then. The same word (pastinaca) was often used to refer to both carrots and parsnips and back then, carrots were not the orange ones we know today but were either purple or white. If left in the ground over winter, the cold causes some of the starches within the parsnip to break down into sugar giving it a sweeter flavour. For this reason, parsnips (like carrots) were used as a sweetener before cane and beet sugar became readily available.

One thing of note is that fresh parsnips should be handled with care. The leaves growing from the top produce a toxic sap which reacts in sunlight to form chemicals that can lead to phytophotodermatitis. The condition is not an allergic reaction but more of a chemical burn which causes rashes, blisters and can leave skin discoloured for up to two years. Luckily when you buy parsnips from the shop, they tend to have the leaves cut off so this isn’t an issue for most people.

I am a huge fan of soups at university as they can be prepared in advance and then freeze very well. You can pop them out of the freezer and have a meal ready to eat in no more than 10 minutes! I normally use medium curry powder but you can use any strength though I would recommend only putting one tablespoon in if you like a milder flavour and then adjust it to what you like.

 

Curried Parsnip Soup

Cook time: 45 minutes         Serves: 7           Price per portion: 15p

650g peeled parsnips

1 large onion

3 cloves garlic

1 litre weak vegetable stock

2 tbsp curry powder

Olive oil

Salt and pepper

Preheat the oven to gas mark 6 (2000C).

Chop the parsnips up into chunks and place on a baking tray. Drizzle over a little oil and season with salt and pepper. Roast for 20 minutes, stirring half way through.

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Finely slice the onion into half moons.

Fry the onion in a large pan with a tablespoon of olive oil.

When the onion has turned translucent, roughly chop the garlic and add that along with a tablespoon of the stock – this will boil off and help cook the onion and garlic before the garlic can catch.

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Add the roasted parsnip to the pan and stir through the curry powder and cook for another minute.

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Add the stock and simmer for 20 minutes.

Remove the soup from the heat and blend the soup to a homogeneous mixture. Once it looks blended, continue for another minute making sure to get any bits of oil which may float on the top. This will give the soup a lovely creamy texture.

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Serve with bread. You can garnish the soup with a drizzle of cream, a sprinkle of curry powder or even vegetable crisps.

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I hope you enjoyed this recipe. Let me know how it turns out for you and drop me a tag on Instagram as I love to see what you guys make! If you fancy a sweet treat – why not try you hand at making a Yule Log (they aren’t just for Christmas) or even make yourself a three course meal starting with parsnip soup and progressing to a rich Beef Wellington for main?

Have a good one and I’ll be back next week with a recipe for delicious, crunchy brandy snaps!

H

Butternut Squash Soup

This week took a turn for the cold. With the promise of warm air being bought from Ex-Hurricane Ophelia, we were looking forward to at least a bit less of a bite in the air however up in Durham, it’s just got colder and colder. One of the upsides of the cold is that it’s now soup season! When you are feeling cold after walking home from work or just a bit under the weather, soup is a wonderful pick me up that is really easy the make and incredibly warming.

I am a huge fan of butternut squash soup owing to its simplicity to make and also how delicious it is. You can get 6 portions from one recipe which is ideal as the soup freezes very well and can be whipped out, defrosted and reheated in the span of 15 minutes for a quick and easy dinner. It is also perfect for a starter when entertaining as soup is very easy to spruce up to give a posh finish. I tend to use a teaspoon of cream, a little chilli oil and some chilli flakes as I really like spicy food and the three garnishes give a professional look to the dish.

Another benefit of soup is that you can dip bread in it. Fresh bread – still warm from the oven – is the perfect item for dipping. It makes the whole meal special and just adds to the experience. I try to make soup at university as it is very cheap to make and takes very little effort which is good when I am tired at the end of a week. The recipes are very transferable and you can substitute in different vegetables of your choice to make the soup your own.

 

Butternut Squash Soup

Servings: 6 – Cost per serving: about 50p – Prep Time: 20 minutes – Cook time: 30 minutes

 

1 large or 2 small butternut squash

2 onions

1 litre vegetable stock – made to half strength

2 cloves garlic – minced

Salt and Pepper

Olive oil

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They only had small butternut squashes in the shop so I had to use two 😦

Preheat the oven to gas mark 6 (2000C).

Slice the butternut squash into 1-2 cm thick slices and arrange on a baking tray.

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Grind some pepper and and sprinkle some salt over the butternut squash, drizzle with olive oil and place into the oven for half an hour, turning halfway through.

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After it’s cooked, the butternut squash will go slightly darker and translucent

About ten minutes before the squash comes out of the oven, roughly chop the onions and fry them in a large pan over a medium heat until they start to turn translucent – add the minced garlic.

Remove the squash from the oven and add to the onions.

Pour in the stock and simmer for 10 minutes to make sure all the vegetables are cooked

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Let cool for a few minutes and then blend until smooth.

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I ended up blending the soup in batches as the blender wasn’t big enough for it all. Alternatively you can use a stick blender!

Add salt, pepper and more stock powder (dry) to taste

 

Enjoy hot with some bread and a sprinkle of chilli flakes

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Let me know if you try this at home – you can find me on Instagram @thatcookingthing. If you enjoy simple recipes, why not try my macaroni cheese or if you are looking for something a bit sweeter, try your hand at making a Battenberg cake. It’s easier than you would expect!

Have a good one and I’ll see you next Monday with a recipe for an amazing tiramisu cake!

H