I am never sure about the copyright issues of quoting a recipe here that I have found in a magazine or a book. However, sometimes I find something so good and easy - I don’t believe in making too much fuss when cooking - that I really want to remember the recipe for future occasions and also to let my friends know about how good it is.
Here is a case in point. In the November issue of the Country Kitchen magazine was a wonderful soup recipe. When I made it the Husband said “this is a keeper – you should make it again”. And so I am writing the recipe below and say to everyone – here is a reason to buy Country Kitchen magazine. A good advertisement for the magazine (especially as their website still shows their July issue.)
Oh, I made one small change to the published recipe. I like my soup thicker than the finished article so I added a tin of Butter beans and blended them in too. It all depends on your own particular tastes, of course.
Spiced Parsnip Soup
1 tsp sunflower oil
1 large onion, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp mustard seeds
1 tsp ground ginger
0.5 tsp ground turmeric
700g parsnips, peeled and chopped
Salt and freshly ground pepper
1.2 litres (2 pints) chicken or vegetable stock
Heat the oil in a deep pan and fry the onion over a gentle heat until it starts to soften. Add the spices and cook for a few minutes before adding the parsnips. Stir well, season with salt and pepper and sweat over a medium heat for 5 minutes.
Pour in stock and the simmer for 15-20 minutes until the parsnip is soft. Blend until smooth. (It was at this stage that I decided to blend into the soup a tin of butter beans to thicken it a little.) Season with salt and pepper to taste. Garnish with a swirl of plain yoghurt, if you wish.
(Like many soup recipes this is best made a little before you plan to serve it and store it in the fridge for a while. I usually make it the day before we plan to eat it. This allows all the flavours in the soup to come out fully.) Delicious.
2 comments:
Interesting, Adele, I'd have never thought of using the butter beans to thicken the soup. We tend to like ours on the thicker side. I use a grated potato in my bean soup, and I've used flour and cornstarch in others. This should add more fiber, too. I'll have to give it a try!
Buffy
Buffy,
I frequently use butter beans to thicken a soup as they add protein and fiber. Also, in this particular soup, given that it was the first time I had tried the recipe, was that it was only after I had made it and blended it that I decided that it wasn't thick enough for my own taste.
I sometimes add potatoes to a soup to thicken it up - it just depends on the soup and whether I want the added task of preparing the potatoes, rather than just opening a tin.
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