Saturday, November 24, 2007

Carrot & Parsnip Soup

It's that time of the year in the Adams' household when all we want to eat for lunch is some nice hot soup and crusty bread! My kids love soup and it's a great way of getting loads of veggies into my two year old daughter (and husband), neither of whom are too good with vegetables.

One of the current favourites is a really simple carrot and parsnip soup, which I found here. I normally double the quantities below and freeze some and usually don't bother with the yoghurt or cumin - I add a teaspoon of medium curry powder instead.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 2 large parsnips
  • 3 large carrots
  • 2 pints of vegetable stock
  • 2 tbsp natural yoghurt
  • 1/2 teaspoon cumin (optional)

Instructions

  1. Chop the onion and sweat it, covered, in the olive oil for 10 minutes.
  2. Add the carrots and parsnips (cubed) and the stock, cover and simmer for 30 minutes.
  3. Leave to cool for 15 minutes then blend in a food processor.
  4. Stir in the yoghurt and cumin.

Serve with fresh bread, and season with plenty of black pepper.

I'd be interested to hear from any of you about any good soup recipes you have - quick and easy preferred and I'm always open to the unusual!

3 comments:

Amanda Robbie said...

Hi Nicky

Easy peasy tomato soup:

1 onion, chopped finely
2 cloves garlic, chopped finely
1 carton or bottle of tomato passata (sieved tomato, or tin of tomatoes, pureed
2 medium potatoes, peeled and chopped
salt, pepper and sugar to taste
Cream, milk or creme fraiche

Fry onion and garlic in a little olive or vegetable oil until soft. Add passata and equal volume of water. Bring to the boil and add potato. Simmer until potato is soft, then use your blender and season to taste. Cheap passata is often a bit acidic, hence the suggestion of sugar as one of the seasonings. To make cream of tomato soup, add cream, milk or creme fraiche and some basil leaves if you want to be really fancy.

This makes enough soup for at least four people. Good when you have people coming to lunch who are wary of fancy foods - it's almost like Heinz!

Amanda

Nicki said...

Thanks Amanda,

I've other recipes for tomato soup that are very similar. I'll give this a go since I don't normally add potato!

Nicki

Amanda Robbie said...

Hi Nicky

For a really tasty unusual soup, try this one:

1 onion, chopped
4 sweet potatoes, peeled and diced
1 cup (250ml) instant coconut cream powder (I get it in my local Asian supermarket)
Lime juice

Sweat onion in oil, then add sweet potato. Cover with water and cook until sweet potato is cooked through, then blend to smooth. Then add coconut cream powder and lime juice - a good few slugs and mix in to give good soup consistency and a tangy sweet/sour taste. This is absolutely delicious. If you can't find the powder, you can make it by roasting the sweet potato and then adding it to a tin of coconut milk and gently heating before blending and adding the lime juice. This is also fantastic (and a wonderful colour) if you use beetroots instead of sweet potatoes!

Amanda