Chef’s Special: Curried Parsnip Soup with
Confit Garlic Oil
Freshly picked parsnips, especially when harvested after a frost, have an intense sweetness that makes them far superior to shop-bought alternatives, so warm up over winter with this spicy seasonal soup from Woodruff’s Organic Café…
To make the curry powder:
70g coriander seeds
50g cumin seeds
40g mustard seeds
32 cardamom pods, seeds only
15g fennel seeds
20g black peppercorns
- Toast all the above spices on a baking tray until fragrant; about 10-15 minutes at 180°C.
- Toast for a further 2 minutes – watch carefully so not to burn.
- Cool the spices and grind in a spice grinder or coffee grinder – this will make a large amount that can be kept in an airtight container and used in curries, dhals etc…
To make the soup:
2 medium sized onions
3 cloves garlic
1 kilo peeled chopped parsnips
1 litre vegetable stock
1 tin coconut milk
- Pre heat the oven to 200°C and roast the parsnips until they start to brown. Do not allow too much colour as this will become bitter.
- Peel and finely chop the onions and garlic and gently fry on a low heat until soft and they are starting to take on a little colour (golden brown).
- Add the parsnips to the sautéed onion and garlic, add 2 tablespoons of the homemade curry powder (or substitute with shop-bought curry powder if you don’t have time to make your own). Cook all the ingredients, stirring regularly for 2 minutes.
- Add the stock and cook all the ingredients for 5-10 minutes on a high heat ensuring the parsnips are soft. Add coconut milk at the end.
- Put all ingredients in a food processor and blend until smooth or alternatively use a hand blender. Extra stock might need to be added to gain required consistency
To make the confit garlic (can be made in advance):
- Place 4 whole bulbs of garlic in a small pan covered in vegetable oil.
- Cook on a low heat for 30 minutes and put aside to cool.
- When cool, carefully peel the garlic cloves, returning the garlic to the oil.
- The oil can be kept in an airtight container in the fridge for 2 weeks and is excellent to roast potatoes in!
Woodruff’s Organic Café was Britain’s first totally organic café and is renowned for its healthy whole food menus. For details, visit woodruffsorganiccafe.co.uk.
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