Luke Tipping's curried parsnip and pear soup recipe

3 ratings

This warming seasonal soup by Luke Tipping is spiced up a little with the addition of the classic onion bhaji. See method

  • Serves 4
  • 30 mins to prepare and 1 hr 15 mins to cook
  • 324 calories / serving

Ingredients

    For the curried parsnip and pear soup

    • 2 large parsnips, peeled and cubed
    • 1 pear, peeled and chopped
    • 10g (1/2oz) butter
    • 1 onion, chopped
    • 1 celery stick, chopped
    • 600ml (1 pint) vegetable stock
    • 100g (3 ½ fl oz) low fat natural yogurt
    • 2 tsp curry powder
    • 1 pinch salt
    • 1 pinch pepper

    For the mini onion bhajis

    • 1 large onion, peeled and sliced
    • 1 tsp ground turmeric
    • 1 tsp gram flour
    • 1/2 tsp coriander seeds
    • ½ tsp ground cumin
    • 1 tsp salt
    • 500ml (17fl oz) vegetable oil, for frying

    For the curry oil

    • 30ml (2tbsp) rapeseed oil
    • 1 tbsp curry powder

Each serving contains

  • Energy

    1345kj
    324kcal
    16%
  • Fat

    23g 33%
  • Saturates

    4g 19%
  • Sugars

    17g 19%
  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 27.1g Protein 4.9g Fibre 8.9g

Method

  1. Melt the butter in a pan over a medium-low heat. Add the onion and curry powder, and fry for 2-3 minutes.
  2. Add the celery and parsnip and cook for another for 5-6 minutes then add the pear to the pan.
  3. Pour in the vegetable stock and bring to the boil. Reduce the heat and leave to simmer for 35-40 minutes.
  4. Take the pan off the heat and pour in the low fat natural yogurt, then pour everything into a blender and blend until smooth. Pass the soup through a sieve into a pan, season and set aside.
  5. To make the bhajis, add the onions to a bowl, scatter over the salt and leave for 4-5 minutes. The onion should release some liquid and soften slightly.
  6. Add the turmeric, coriander, cumin and gram flour to the onions and get the kids to mix, using a spatula to form a paste. If the mixture is a little dry, add a dash of cold water to bring it together.
  7. Heat the oil in a deep pan to 170°C. If you don’t have a thermometer, pop a cube of white bread into the oil - if the bread burns after 40 seconds, it is too hot and you need to reduce the heat in order to cool the oil. If the bread hasn’t coloured after 40 seconds, it is too cool and needs further heating. The temperature is perfect when the cube of bread turns a light golden-brown after the 40 seconds. Use a serving spoon to drop little balls of the onion mixture into the oil.
  8. Cook for 2-3 minutes until crisp and golden. Remove the bhajis from the oil with a slotted spoon and leave to drain on some kitchen paper.
  9. To make the curry oil, heat a dry frying pan over a medium-low heat. Add the curry powder to toast slightly for 1-2 minutes. Pour the rapeseed oil into the pan and heat slowly for 3-4 minutes.
  10. Remove from the heat and pass through a fine strainer if you have one.
  11. Reheat the soup on the stove over a low heat, just before serving.
  12. Divide the soup between bowls. Pop a bhaji into the centre of the soup, then pour over some curry oil and serve immediately.

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