Tuesday, 4 January 2011
Curried parsnip soup with apples and chickpeas
I know that is not that long ago since I posted a recipe for parsnip soup, but I love parsnips so here is different one. That parsnips are very cheap at the moment is also a bonus if you like me need to save a bit of money.
Curried parsnip soup with apples and chickpeas (4 portions)
1 kg parsnips, peeled and chopped
1 yellow onion, finely chopped
1/2 large leek, white part finely chopped
5 garlic cloves, finely chopped
1 tbsp dried thyme
1 tbsp dried marjoram
0.5 tsp smoked paprika
1 tsp mild curry
1 tbsp honey
a pinch of chili flakes
2 tbsp apple cider vinegar
2 cubes of chicken or vegetable stock
1-2 dl of half-fat creme fraiche or single cream
salt and pepper
2 apples, chopped
1 can of chickpeas
1/2 large leek, green part finely chopped
2 tsp mild curry powder
juice from half a lemon
salt and pepper
Saute the yellow onion, white part of the leek and garlic on medium heat together with the spices for a couple of minutes.
Add the parsnips, vinegar and honey and saute for a couple of more minutes.
Add stock cubes and cover with water. Cook for around 15 min until the parsnips are soft.
Blend the soup until smooth and add creme fraiche or cream. Also add more water if necessary.
Add salt and pepper to taste. The soup should be mild and delicate.
Drain the chickpeas and fry together with apples, the sliced green part of the leek and curry for a couple of minutes in a little oil. Squeeze over lemon and add a pinch of salt and pepper.
Serve the soup topped with the curried apples, chickpeas and leeks.