Discover a new use for parsnips in this Indian-spiced soup served with crunchy pappadums.
- Heat a saucepan over a medium heat. Add cumin seeds and cook, stirring, for 1 minute or until aromatic. Transfer to a plate.
- Heat oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 30 seconds or until aromatic.
- Add the stock and water to the pan. Increase heat to high and bring to the boil. Reduce heat to medium-high. Add the parsnip and simmer for 15 minutes or until parsnip is tender. Remove from heat and set aside to cool slightly.
- Place half the parsnip mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with the remaining parsnip mixture. Place over low heat and cook, stirring, for 2 minutes or until heated through.
- Ladle soup among serving bowls and top with coconut cream. Sprinkle with cumin seeds and serve with pappadums.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set