I admit, I have not always been the (semi – but improving) domestic goddess that I am today. In fact, for my first few years of college, I did not cook. At all. Until my ex-boyfriend taught me a couple basics, including his amazing soup recipe and his basic red sauce. The boyfriend was definitely not a keeper, but the recipes were!
This was a family recipe, so I’m not sure what the origin was: it very well may be nicked from a cookbook (and so if anyone has seen it, please let me know!) This curry soup recipe tends to be a winter recipe, but if anyone reading this is a Londoner, you understand how horrible the weather has been lately. Definitely soup recipe!
And so I present you with: curry and parsnip soup.
200g carrots (note: as long as it adds up to 700g, you can mix up carrots and parsnips, depending on your preference.)
1 or 2 onions (again – depending on how onion-y you like your soup.)
About 50g of butter
1 tsp curry (to taste)
1/2 tsp cumin (to taste)
Salt and pepper (to serve)
As you can see, a lot of this recipe is about finding what works for you. Make it once, enjoy it, play around with it!
Start by cutting up the parsnips, onions and carrots. You want to fry them in the butter in the frying pan for about 5 minutes
Next, you’re going to want to add the cumin and curry and cook until it’s clearly cooked through and absorbed the curry and cumin flavours. I find this normally takes about 10 to 15 minutes.
You basically want to make it so that the photo on the left turns into the photo on the right!
The next part seems super easy…but I find it the most difficult! – you’re going to want to add water and stock (I tend to wimp out and use stock cubes, because I’m cheap, but I bet you could make this even nicer by using fresh stock. Kathryn over at Londonbakes likes the Heston Waitrose stock, I bet that would be excellent. Now, water levels should be at the point where it just covers the vegetables, but not by too much. I am absolutely horrible at finding this point, but it is there.
Yes, a bit too much water, but I would have it simmer away for about 45 minutes. I like this soup to be fairly thick, so check to see if enough water has boiled away! I also stick it in my blender for about 5 minutes to mix it all together (as explained, I have an irrational dislike of too much onion taste…)
Delicious. If I say so myself! Are there any other good soup recipes out there?