This super creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of single cream enhances its richness and makes the dish a little more indulgent.
1 small yellow onion, roughly chopped
2 medium sized parsnips, peeled and cut into small chunks
3 cloves of garlic
1 medium sized potato, peeled and cut into small chunks
1/2 tsp turmeric
1/2 tsp cumin
1/2 medium curry powder
1/4 tsp ground coriander
1 tbsp olive oil
600ml vegetable stock
Single cream (optional)
Salt and pepper (to taste)
Fry the onion and garlic in the oil on medium heat for 2 minutes.
Add all the seasonings, including the salt and pepper and mix.
Then add the potato and parsnip and thoroughly mix again.
Pour in the stock and leave to simmer for 10-12 minutes or until the potatoes are cooked through.
Remove from the heat and using a hand blender blitz the soup until silky smooth. If the consistency is too thick for your liking then add a splash of water to loosen it up.
Best served hot and with a small splash of single cream.
Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…
What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.
165g raw king prawns
3 cloves of garlic, roughly chopped
1 inch piece of ginger, grated
3 tomatoes, peeled and roughly chopped
1 tbsp olive oil
1 medium shallot, finely chopped
1 can (400ml) coconut milk
1/2 tsp medium curry powder
1 small red chilli, sliced into thin rings (seeds included)
In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
Add the curry powder and pour in the coconut milk and give it a good stir.
Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
Add the prawns and cook for 4-5 minutes or until pink and cooked through.
One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it. I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy 🙂
1 can of chickpeas (drained)
1/2 can of peeled plum tomatoes- chopped into pieces
Couple of handfuls of spinach
3 cloves of garlic- chopped
1tsp of grated fresh ginger
1 shallot- chopped
1/2 cup of coconut milk
1tsp of mild curry powder
1/2 tsp cayenne pepper (you can add more if you’d like more spice)
In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
Add the spinach and cook down until wilted.
Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
Then leave the curry to infuse for 10-15 minutes- stir occasionally.
Finally, remove from the heat and serve with rice.