Spiced parsnip and pear soup with parsnip crisps
It's spooky and spice season - are you ready?
If not this soup is sure to get you in the mood. Root vegetables are in season and pears are great right now. Spice and sweet are a great combination. This will warm your soul with every single spoonful. Treat yourself to a flask to get extra nourishment on the go.
Soup can be frozen to make life easier when you have a day that you just can't be bothered.
I use curry powder and garam masala for warmth and their anti-inflammatory properties.
To add interest and take a soup from zero to hero this bowl is topped off with parsnip crisps. They look fancy but are so easy. This soup would be great for a regular Monday or a dinner party.
Ingredients
Olive oil
3 parsnips (1 for crisps)
2 onions chopped
2 garlic cloves chopped
2tsp mild curry powder
2tsp garam masala
1.1 litre of vegetable stock
2 pears peeled and chopped
1tbsp freshly chopped thyme/ rosemary/ sage
Sea salt
½ tsp white pepper
Directions
- Heat the oil in a pot. Add the onion, garlic and spices and cook off for 5 minutes.
-
Peel all of the parsnips. Roughly chop 2 of them for the soup.
-
Next add the chopped pear and herbs. Simmer for a further 10 minutes or until the pear has completely softened.
-
-Blitz the soup using a hand blender and add more stock if needed. Season with salt and white pepper, add some cracked black pepper if you like.
-
To make the parsnip crisps continue to peel the parsnip to make ribbons. Peel as many ribbons as you can. Heat a little oil in a small pot to deep fry them. Wait until the oil is very hot. You can add one to check the temperature. If it instantly bubbles it's ready. They will take about 10 minutes once they are golden and crisp, remove from the pot and lay them gently on the kitchen roll to absorb any extra oil. Season with a little salt and white pepper.
-
Place on top of the soup and serve.