Indian Spiced Parsnip Soup

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Discover a further other use for parsnips in this Indian-spiced soup served past crunchy pappadums.

The ingredient of Indian Spiced Parsnip Soup

• 2 teaspoons cumin seeds
• 1 tablespoon olive oil
• 1 brown onion halved coarsely chopped
• 1 tablespoon mild curry cement sharwoods brand
• 1l massel vegetable liquid amassing
• 250ml 1 cup water
• 7 about 1kg parsnips peeled cut into 2cm pieces
• 125ml 1 2 cup vivacious coconut cream
• pappadums cooked following packet directions to support

The Instruction of indian spiced parsnip soup

• heat a saucepan beyond a medium heat ensue cumin seeds and cook stirring for 1 minute or until aromatic transfer to a plate
• heat oil in a medium saucepan on top of higher than medium heat build up the onion and cook stirring for 5 minutes or until soft accumulate curry paste and cook stirring for 30 seconds or until aromatic
• go to the accrual and water to the pan accrual enlargement heat to high and bring to the boil edit heat to medium high ensue the parsnip and simmer for 15 minutes or until parsnip is tender cut off surgically remove from heat and set aside to cool slightly
• place half the parsnip union in the bowl of a food processor and process until smooth transfer to a clean saucepan repeat later than the enduring surviving parsnip mixture place exceeding low heat and cook stirring for 2 minutes or until outraged through
• ladle soup accompanied by serving bowls and top gone coconut cream sprinkle later cumin seeds and encouragement behind pappadums

Nutritions of Indian Spiced Parsnip Soup

calories: 293 014 calories
calories: 13 grams fat
calories: 6 grams saturated fat
calories: 31 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 1220 52 milligrams sodium
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calories: nutritioninformation