Curried Parsnip & Apple soup with Mini onion bhajis

Kevin Kindland

Kevin Kindland

28th December 2016

Curried Parsnip & Apple soup with Mini onion bhajis

Curried Parsnip & Apple soup with Mini onion bhajis

Ingredients

  • 4 large parsnips, peeled and cubed
  • 1 apple, peeled and chopped
  • 100g of butter
  • 2 onion, chopped
  • 1 celery stick, chopped
  • 600ml of vegetable stock
  • 200ml of cream
  • 3 tsp curry powder
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 pinch of pepper
  • Mini onion bhajis
  • 1 large onion, peeled and sliced
  • 1 tsp ground turmeric
  • 1/2 tsp coriander seeds
  • 1/2 tsp ground cumin
  • 1 tsp gram flour
  • 1 tsp salt
  • 500ml of vegetable oil
  • Curry oil
  • 2tbsp of curry powder
  • 100ml of rapeseed oil

Method

Place a pan over a low-medium heat. Melt the butter then add the onions and curry powder, cook for 2-3 minutes
Add the parsnip and celery, cook for a further 5-6 minutes then add the apple
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes
600ml of vegetable stock
Remove from the heat and add the cream. Transfer the contents of the pan to a blender and blitz until smooth. Season and pass through a strainer into a saucepan and set aside
For the bhajis, place the onion in a bowl and sprinkle with salt. Leave to stand for 4-5 minutes, until the onions release some liquid and soften
Add the turmeric, coriander, cumin and flour to form a paste and leave for 5 minutes - if the paste does not hold together, try adding a dash of cold water
Fill a small, deep saucepan to halfway with oil and heat to 170°C. Take a serving spoon and drop spoonfuls of the battered onions into the hot oil
500ml of vegetable oil
Cook for 2-3 minutes until golden and crispy. Remove from the oil and drain on kitchen towel
For the curry oil, place a frying pan over a low-medium heat and gently toast the curry powder in the dry pan for 1-2 minutes to release the aromas. Add the rapeseed oil, stir and heat gently for 3-4 minutes
Remove from the heat and leave to cool, then pass through a fine strainer into a bowl
Before serving, reheat the soup on the stove over a low heat
Divide the soup into bowls and place a bhaji in the centre of each. Drizzle the curry oil over the soup and serve immediately

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