Page 51 - Vegan Life - Issue 59 (February 2020)

Curried Parsnip Soup

Serves 6

The natural sweetness of the parsnips • ½ tsp dried chilli flakes the seeds become fragrant and begin to
pair well with the curry flavour in this • 1 tsp cumin seeds crackle, be careful not to burn them.
soup. The fragrant spices in the temper • 1 tsp coriander seeds 4 To serve, drizzle a teaspoon of
and the texture of the parsnips give a • 1 tsp mustard seeds temper onto a portion of soup.
super smooth finish, without the need • 1 tsp fenugreek seeds
for cream. Per serving (197g)
1 To make the soup, add the vegetable Calories: 204, Carbohydrates: 35g,
For the soup: oil to a saucepan. Sugars: 8.6g, Salt: 0.74g, Fat: 7.4g,
• 1 tbsp vegetable oil 2 Over a medium heat, add the curry Saturates: 0.9g, Protein: 3.4g
• 1 tbsp curry powder powder, turmeric, onion, garlic and
• 1 tsp turmeric parsnips and cook for 5-6 minutes. Next,
• 1 onion, finely diced add the stock and bring to the boil. Turn
• 2 cloves garlic, puréed down to a simmer and cook for 15-20
• 1kg (35oz) parsnips, peeled minutes until the parsnips are sot. Add
and chopped them to the high-speed blender and
• 1.2l (5 cups) vegetable stock blend until smooth, then season to taste.
3 For the tempering, add all of the
For the tempering: ingredient to a frying pan and over a Recipe created in-house by the
• 2 tbsp olive oil medium heat, cook for 3-4 minutes until Vegan Life Chefs

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