Dip some cheese and mint naan into this spicy parsnip soup for the ultimate taste experience.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
- Add the stock cube and water to the pan. Cover and bring to the boil. Add the parsnip. Reduce heat to medium-low and cook, covered, stirring occasionally, for 15-20 minutes or until the parsnip is tender. Set aside for 15 minutes to cool.
- Meanwhile, to make the cheese naan, preheat oven to 200°C. Combine the cottage cheese and mint in a bowl. Spread a little of the cottage cheese mixture over 1 piece of naan bread, cut-side up. Top with another piece of naan bread and place on a baking tray. Repeat with remaining naan bread and cottage cheese mixture. Bake in oven for 8-10 minutes or until golden.
- Pour half the parsnip mixture into the jug of a blender and blend until almost smooth. Transfer to a clean saucepan. Repeat with the remaining parsnip mixture. Place the parsnip mixture over low heat and cook, stirring, for 2 minutes or until heated through.
- Ladle soup among serving bowls. Top with yoghurt, cucumber and cumin seeds. Serve with the cheese naan.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set