Curried Parsnip Soup by James Martin is a savory soup that combines diced parsnips, curry warmth, and crispy peelings to enhance your taste buds in just 20 minutes.
Try More James Martin Recipes:
- James Martin Carrot And Coriander Soup
- James Martin Minestrone Soup
- James Martin Leek And Potato Soup Recipe
💗 You’ll Love This Curried Parsnip Soup Recipe:
- Creamy Bliss: Luxurious blend of parsnips and full-fat milk.
- Spice Infusion: A pinch of curry powder for a flavorful kick.
- Crunchy Delight: Crispy parsnip peelings provide a satisfying texture.
❓ What Is James Martin’s Curried Parsnip Soup Recipe?
Curried Parsnip Soup by James Martin is a delectable soup consisting of diced parsnips, full-fat milk, and a pinch of curry powder for a creamy, spiced delight, topped with crispy peelings.
🧄James Martin Curried Parsnip Soup Ingredients
- 600g parsnips, peeled and diced into a 1cm square (keep the peelings)
- 400ml full-fat milk
- Salt and pepper
- Vegetable oil for frying
- Pinch of curry powder
To serve:
- Croutons to serve (optional)
- Pea shoots
- Cream, to drizzle
🍵 How to Make James Martin Curried Parsnip Soup
- Simmer the parsnips, milk, and curry powder for 5 minutes after bringing the mixture to a boil.
- Fry the peelings in a deep fryer until they become crispy, then transfer them to a paper-lined dish to drain. Season.
- Return the soup to the pan and heat until hot, then puree it. Season.
- Divide into warmed bowls, sprinkle with parsnip chips and croutons, pour cream over top, and top with pea shoots.
💭 Recipe Tips
- Make sure the parsnip squares are always 1 cm in size so they cook evenly.
- Personalize the seasoning by adjusting the curry powder to your preferred level of heat.
- Get that perfect crunch by frying the parsnip peelings separately for a crispy finish.
🥪 What Goes Well With Curried Parsnip Soup?
The flavors of curried parsnip soup complement a variety of dishes including grilled cheese sandwiches, quinoa salad, roasted chicken, apple crisp, and honey-glazed carrots.
🎚 How To Store Leftovers Curried Parsnip Soup?
- In The Fridge: Leftover curried parsnip soup can be refrigerated for 3 days when kept in a sealed container.
- In The Freezer: You may freeze leftover curried parsnip soup for 2-3 months if you place it in a freezer bag. Allow it to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Curried Parsnip Soup?
- Stove: Transfer curried parsnip soup to a small pot and heat over medium heat for 4 minutes or until heated.
- Microwave: Pour curried parsnip soup into a microwave-safe container and heat at medium power for 1 to 2 minutes, or until hot.
FAQs
How do you get rid of the bitter taste in curried parsnip soup?
Add small amounts of olive oil or butter to get rid of the bitterness in curried parsnip soup, balancing flavors for a smoother taste
Why does my curried parsnip soup taste bland?
If your curried parsnip soup tastes bland, check salt levels and consider enhancing richness with added stock for more flavor depth.
How do you fix curried parsnip soup that is too thick?
To remedy overly thick curried parsnip soup, simply add a small amount of milk or cream for a smoother consistency.
Why does my homemade curried parsnip soup taste sweet?
Your homemade curried parsnip soup may taste sweet due to the natural development of sweetness in parsnips during cooking.
Try More James Martin Recipes:
- James Martin Tomato Soup Recipe
- James Martin Tomato And Red Pepper Soup
- James Martin Broccoli And Stilton Soup
James Martin Curried Parsnip Soup Nutrition Facts
Amount Per Serving
- Calories 261
- Total Fat 15g
- Saturated fat 9.1.g
- Cholesterol 39 mg
- Sodium 782mg
- Carbohydrates 31.1g
- Fiber 7.8g
- Sugars 9.7g
- Protein 3.1g
James Martin Curried Parsnip Soup
Description
Curried Parsnip Soup by James Martin is a savory soup that combines diced parsnips, curry warmth, and crispy peelings to enhance your taste buds in just 20 minutes.
Ingredients
To serve:
Instructions
- Simmer the parsnips, milk, and curry powder for 5 minutes after bringing the mixture to a boil.
- Fry the peelings in a deep fryer until they become crispy, then transfer them to a paper-lined dish to drain. Season.
- Return the soup to the pan and heat until hot, then puree it. Season.
- Divide into warmed bowls, sprinkle with parsnip chips and croutons, pour cream over top, and top with pea shoots.
Notes
- Make sure the parsnip squares are always 1 cm in size so they cook evenly.
Personalize the seasoning by adjusting the curry powder to your preferred level of heat.
Get that perfect crunch by frying the parsnip peelings separately for a crispy finish.