Spicy parsnip soup with cheese naan

Recipes / Soups

Dip some cheese and mint naan into this spicy parsnip soup for the ultimate taste experience.

Recipe «Spicy parsnip soup with cheese naan» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp vegetable oil, 1 brown onion, halved, finely chopped, 2 tbsp korma curry paste, 1 x 10g vegetable stock cube, 1.25L water , 1kg parsnips, peeled, coarsely chopped, 90g Tamar Valley Greek Style Yoghurt, 1/2 small Lebanese cucumber, finely chopped , Cumin seeds, to serve, 1 x 250 ctn cottage cheese, 2 tbsp coarsely chopped fresh mint, 1 x 200g pkt plain mini naan breads, halved, split.

Ingredients:

  • 1 tbsp vegetable oil 
  • 1 brown onion, halved, finely chopped 
  • 2 tbsp korma curry paste 
  • 1 x 10g vegetable stock cube 
  • 1.25L water 
  • 1kg parsnips, peeled, coarsely chopped 
  • 90g Tamar Valley Greek Style Yoghurt 
  • 1/2 small Lebanese cucumber, finely chopped 
  • Cumin seeds, to serve 
  • 1 x 250 ctn cottage cheese 
  • 2 tbsp coarsely chopped fresh mint 
  • 1 x 200g pkt plain mini naan breads, halved, split 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup among serving bowls. Top with yoghurt, cucumber and cumin seeds. Serve with the cheese naan.