Taj1955@hotmail.comAmazing Bruschetta Chicken 1 month ago
Bruschetta chicken
Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 1 month ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 1 month ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 1 month ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 2 months ago
Trevor WestChicago Hot Dogs Recipe 2 months ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...

Curried Roast Parsnip Soup with Vegetable Chips

Blossom Lady
Sep 09, 2020 04:07 AM
Curried Roast Parsnip Soup with Vegetable Chips

This Curried Parsnip Soup is a delicious warming soothing soup, very easy to make, and perfect for a fall weeknight. Served with crunchy vegetable chips, this soup is great starter for lunch, or a simple dinner for any special occasion.


  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, thickly sliced
  • 2oz parsnips, peeled, cut into chunks
  • 3 sprigs fresh thyme
  • 3 tbsp honey
  • 1-2 tsp hot curry powder
  • salt and freshly ground black pepper
  • 4 cups chicken stock (vegetarians may substitute vegetable stock)
  • 16fl oz double cream

For the vegetable chips

  • vegetable oil, for deep-frying
  • ½ parsnip, peeled
  • ½ beetroot, peeled
  • ½ turnip, peeled
  • ½ carrot, peeled

To serve

  • 9fl oz double cream
  • ½ lemon, juice only


Step 1

Preheat the oven to 400F.

Step 2

Place all the soup ingredients except stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.

Step 3

Place all but 9fl oz of the chicken (or vegetable) stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.

Step 4

Add the roasted parsnips and continue to simmer.

Step 5

Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all the flavor, then add this sauce to the simmering soup.

Step 6

Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.

Step 7

Meanwhile, for cooking the vegetable chips, preheat a deep-fat fryer to 375F. (Caution! Hot oil can be dangerous! Do not leave unattended.)

Step 8

Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.

Step 9

To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.

Step 10

Serve the soup in a bowl with a dollop of cream in the center and a small pile of vegetable chips placed over the top.

Garnish with greens and serve right away!

Enjoy! Bon appetit!

Add to bookmarks
Assign tags
No comments