A selection of curried parsnip soup shots

Curried parsnip soup shots

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(1 ratings)

Prep: 10 mins Cook: 25 mins


Makes 12 shots

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per kale canape:

  • kcal52
  • fat2g
  • saturates0.2g
  • carbs5g
  • sugars2g
  • fibre2g
  • protein1g
  • salt0.1g
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  • 1 tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tbsp garam masala or curry powder
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 garlic clove, grated
  • small piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 parsnips, peeled and sliced



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 600ml low-sodium veg stock

For the crispy kale topping

  • 50g kale, torn into small pieces



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • ½ tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ¼-½ tsp chilli powder

For the crispy prosciutto topping

  • 1 slice prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…


  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.

  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.

  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.

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

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