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Curried parsnip soup shots

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Curried parsnip soup shots

Name: Curried parsnip soup shots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 12 shots
Ingredients: 1 tbsp cold pressed rapeseed oil; 1 onion chopped; ½ tbsp garam masala or curry powder; 1 garlic clove grated; small piece ginger grated; 4 parsnips peeled and sliced; 600ml low-sodium veg stock; 50g kale torn into small pieces; ½ tbsp cold pressed rapeseed oil; ¼-½ tsp chilli powder; 1 slice prosciutto

Sophie Godwin – Cookery writer

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Makes 12 shots

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Treat dinner guests to healthy, spiced soup shots – they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp cold pressed rapeseed oil
1 onion

chopped
½ tbsp garam masala

or curry powder
1 garlic clove

grated
small piece ginger

grated
4 parsnips

peeled and sliced
600ml low-sodium veg stock

For the crispy kale topping

50g kale

torn into small pieces
½ tbsp cold pressed rapeseed oil
¼-½ tsp chilli powder

For the crispy prosciutto topping

1 slice prosciutto

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Nutrition: Per kale canape:

kcal52
fat2g

low
saturates0.2g
carbs5g
sugars2g
fibre2g
protein1g
salt0.1g

Method

step 1

Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.
step 2

Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.
step 3

To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
step 4

Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.

RECIPE TIPS

PROSCIUTTO CANAPÉ NUTRITION

Per soup shot with prosciutto: 45 kcals, fat 2g, saturates 0.3g, carbs 5g, sugars 2g, fibre 2g, protein 1g, salt 0.2g

Recipe from Good Food magazine, December 2018

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A star rating of 4.5 out of 5.2 ratings

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