This parsnip soup recipe has a mild korma taste and makes a great tasting recipe for parsnip soup. This parsnips soup can be served hotter and more spicy with madras instead of korma paste.
Getting everything ready
- Make the chicken stock.
- Wash and peel the parsnips and cut the parsnip into 1/2 “ dice.
- Peel the onion and cut the onion into fine dice.
- Pre-heat the grill, spread the almonds onto a baking tray and toast the almonds under the grill until a nice light golden brown colour.
- Pick the fresh coriander leaves and put a few aside for garnish. Roughly chop the remainder and put the stalks into the stock.
- Place diced parsnips into a large saucepan, pour in the stock, add the mango chutney and bring to the boil. Turn down the heat and simmer for 25-30 minutes until the parsnips are soft and well cooked.
- Remove from the heat, allow to cool slightly. Pour into a blender and blend to a smooth liquid.
- Place the oil into a heavy-bottom saucepan over a medium heat, add the onion and sweat for 3 minutes without colour. Add the korma paste and cook gently for a further 2 minutes. Slowly add the coconut milk and the parsnip liquid.
- Season to taste, bring to the boil, turn down the heat and simmer gently for 15 minutes.
- Pass the parsnip soup through a fine strainer into a clean saucepan. Check the seasoning and consistency. Add the cream and chopped coriander leaves and heat almost to boiling.
- Ladle the parsnip soup into warmed soup bowls and garnish each bowl with the roasted almonds and coriander leaves.
- Serve the parsnip soup with fingers of warm naan bread.
Hints and tips
Exchange the chicken stock for vegetable stock for a vegetarian option to the parsnip soup. To make this parsnip soup recipe hotter and more spicy, exchange the korma paste for madras or another hotter curry paste.