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Curried Parsnip Soup with Croutons

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Serves: 4

30ml / 2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 small green chilli, seeded and finely chopped
15ml / 1 tbsp grated fresh root ginger
5 large parsnips, diced
5ml / 1 tsp cumin seeds
5ml / 1 tsp ground coriander
2.5ml / 1/2 tsp ground turmeric
30ml / 2 tbsp mango chutney
1.2 litres / 2 pints water
juice of 1 lime
salt and ground black pepper
60ml / 4 tbsp natural yogurt and mango chutney, to serve
chopped fresh coriander, to garnish (optional)

For the sesame naan croutons:
45ml / 3 tbsp olive oil
1 large naan
15ml / 1 tbsp sesame seeds


Heat the oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 4-5 minutes, until the onion has softened. Add the parsnips and cook for 2-3 minutes. Sprinkle in the cumin seeds, coriander and turmeric and cook for 1 minute, stirring constantly.

Add the chutney and the water. Season well and bring to the boil. Reduce the heat and simmer for 15 minutes, until the parsnips are soft. Cool the soup slightly, then process it in a food processor or blender until smooth, and return it to the saucepan. Stir in the lime juice.

For the naan croutons, cut the naan into small dice. Heat the oil in a large frying pan and cook until golden all over. Remove from the heat and drain off any excess oil. Add the sesame seeds and return to the heat for 30 seconds, until the seeds are golden. Ladle the soup into bowls. Add a little yogurt and top with mango chutney and naan croutons.

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