Curried parsnip soup with parsnip bhajis

Curried parsnip soup with parsnip bhajis

John Torode's Indian soup mixes sweet seasonal parsnips with fragrant spices, served with authentic vegetable bhajis

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

Ready in 1 hr 15 mins

Vegetarian Freezable

Vegetarian

Method

  1. Put the parsnips with the milk and enough water to just cover in a pan. add the curry leaves (if using) then bring to the boil. simmer until the parsnips are tender.
  2. Scoop 200g parsnip out for the bhajis and keep in a separate bowl.
  3. To finish the soup, melt the butter in a pot, add the curry powder and cook for two minutes until fragrant, then add the garlic and ginger and fry for two minutes. Tip in the remaining 800g parsnips and their cooking liquid and stir well. Bring to a boil, simmer for 10 minutes and then purée using a stick blender or food processor. Reheat and stir in the cream. add a bit more liquid if it needs it.
  4. To make the bhajis, mash the reserved parsnip then add the other bhaji ingredients with some salt and mix. stir in enough water to make a thick batter (approx 250ml).
  5. Heat a pan 1/3 full with oil until a cube of bread browns in a minute. drop teaspoon- sized drops of the batter into hot oil and cook until golden and puffed. drain on kitchen paper and serve with the soup.
Try

TIP

Instead of using a ready-made curry powder, you can make it from scratch: toast 1 tsp each of ground cumin, ground coriander, ground fenugreek, mild chilli powder and ½ tsp ground turmeric and ground cardamom in a dry frying pan until fragrant.

PER SERVING

461 kcalories, protein 13.6g, carbohydrate 43.4g, fat 27 g, saturated fat 9.4g, fibre 11.9g, salt 0.37 g

Recipe from olive magazine, November 2011.

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Latest comments and suggestions

  • Binder photo sinny12lyns087

    15 November 2011

    sinny12lyns087 rated and commented on this recipe

    5 stars

    Delicious......

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  • Binder photo sonita

    16 November 2011

    sonita commented on this recipe

    Why can't I get this recipe to print? I keep pressing "print recipe" to no avail.

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  • Binder photo Jeanathan

    17 November 2011

    Jeanathan commented on this recipe

    To sonita, Like you, in the past I have had problems printing Good Food recipes using the Print Recipe button. Try positioning your curser anywhere on the recipe page then right click and select Print. This should do the trick.

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  • Binder photo buxtonbeek

    01 February 2012

    buxtonbeek commented on this recipe

    I am on a calorie controlled diet and I'm sure this could be adapted to make the calorie intake lower. Eg semi skimmed milk! Half fat butter and light creme fraich instead. Does anyone else have any ideas or tips to make it lighter?

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  • Binder photo Kieran

    03 February 2012

    Kieran commented on this recipe

    Cut out the deep fried bhajis

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  • Binder photo Digglie

    10 February 2012

    Digglie commented on this recipe

    ugh - not good.

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  • Binder photo Digglie

    10 February 2012

    Digglie rated this recipe

    1 stars

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  • Binder photo mareen

    05 March 2012

    mareen rated and commented on this recipe

    4 stars

    This must be very tasty;)

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  • Binder photo Frenchtot

    08 May 2012

    Frenchtot rated and commented on this recipe

    4 stars

    Great bhajis - They needed a decent bit of seasoning and if the mix is too thick it went stodgy. Have done the bhajis twice now with spiced pumpkin soup. Sprinkle with mint!

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  • Binder photo sabrina74

    13 December 2012

    sabrina74 rated and commented on this recipe

    4 stars

    made the bhajis as a pre xmas run before the big day and they dissappered within the hour, so at least i know i have to make double the amount for christmas,also i made the batter thinner than stated and it needed more salt for me, very very morish

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  • Binder photo Lesley

    14 January 2013

    Lesley commented on this recipe

    Fabulous soup, really easy to make x very tasty...I didn't make the Baha'is though as I just wanted the soup at the time!!! Yummy

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  • Binder photo GiddyGannit

    17 January 2013

    GiddyGannit rated and commented on this recipe

    5 stars

    Soup was to die for, the bhajis also turned out very well for my first ever deep frying attempt. Im not sure if the batter was too thick or too thin as Im not sure what consistency a thick batter actually is.

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  • Binder photo Katrina KFG

    07 February 2013

    Katrina KFG rated and commented on this recipe

    3 stars

    I made the soup with vegetable stock instead of milk to reduce the calories a bit and reduced the amount of butter. Also used a mixture of spices rather than curry powder. After pureeing the soup, I added a little milk. Really delicious. I tried the bhajis shallow fried instead of deep fried. Think will need to try again as suspect mixture too thick as a bit stodgy. Also need a lot of seasoning.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

Ready in 1 hr 15 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 1kg parsnips , peeled and cut into chunks
  • 600ml milk
  • 5 whole curry leaves (optional)
  • 50g butter
  • 1 tbsp curry powder
  • 1 garlic clove , crushed
  • 1 tsp ginger , finely grated to a purée
  • 4 tbsp double cream

BHAJIS

  • 200g gram flour
  • a handful coriander , chopped
  • 1 garlic clove , crushed
  • 1 tsp ginger , finely grated to a purée
  • 1 tsp curry powder
  • oil for deep frying
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PER SERVING

461 kcalories, protein 13.6g, carbohydrate 43.4g, fat 27 g, saturated fat 9.4g, fibre 11.9g, salt 0.37 g

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