Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spicy apple and parsnip soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Read Customer Reviews & Find Best Sellers. Remove soup from the heat and leave to cool slightly, then liquidise until smooth. Heat the oil in a large pan and gently fry the onions until soft, add the garlic and spices and cook for a couple of minutes. Add the parsnips, celery if using, and apples stirring well to cover them with the spices.
Spicy Apple and parsnip soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Spicy Apple and parsnip soup is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook spicy apple and parsnip soup using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Apple and parsnip soup:
- Take 1 onion
- Get 5 parsnips
- Take 2 potatoes
- Take Teaspoon ground cumin
- Prepare Teaspoon chili powder
- Prepare 2 cardamom pods
- Make ready 1 teaspoon cumin seeds
- Take 1 teaspoon paprika
- Make ready 1 chopped apple
- Make ready 1 tablespoon olive oil
- Get 1 veggie stock cube
- Take Pint water
- Make ready 1 teaspoon brown mustard seeds. Optional
- Prepare Salt and pepper
Add the garlic and apples and cook for a further two minutes, stirring regularly. Pour over the stock and bring. by Sue Bedford Nutrition (MSc Nutritional Therapy) Its that lovely time of year where we have abundant apples and so why not combine them with the sweet taste of parsnip to make a lovely warming Spicy Apple and Parsnip Soup. Apples are great nutritionally as they provide lots of vitamin C to zap those free radicals. They contain high levels of Quercetin which acts an anti-inflammatory and are.
Instructions to make Spicy Apple and parsnip soup:
- Add all the veg chopped. No need to peel root veg. Heat pan and start to dry fry.
- Add spices and oil.
- Chilli and salt and pepper.
- Continue to fry until veg is coated and golden.
- Add stock and water and mustard seeds.
- Simmer for 20 mins until veg soft.
- When cooked blitz with hand blender.
- Serve with warm pitta and s sprinkle of cayenne pepper. Enjoy.
Apples are great nutritionally as they provide lots of vitamin C to zap those free radicals. They contain high levels of Quercetin which acts an anti-inflammatory and are. This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully. This recipe is from Delia's Winter Collection, The Delia Collection: Soup.
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