This curry and parsnip soup warms the heart and combines the nutty taste of parsnip with the exotic flavor of curry and coriander…the crunchiness of the seeds on top and a spoonful of peanut butter give it the final touch!
We can’t deny it and we can’t complain: April has been a warm gorgeous dry month weather-wise here in Ireland!
Let’s hope that with the arrival of May won’t start an opposite trend!
So far it looks like that, as today it hasn’t stopped raining!
We took advantage of the fact that there was no desire for going outside and we did a big cleaning in the house!
But even if we were exercising I could feel the cold and the damp.
The fireplace was active again, after a long break, and it was a pleasure to sit by it in the moments of rest.
Looking at the dashing rain made me want to prepare a wintery dish that can warm you up like only a soup can.
And, as in my Juliasdale organic vegetable box this week I got few parsnips that were the lasts in the ground from the winter, I already knew how to start!!
Parsnip is another unknown vegetable in Italy. Personally I love it, but I can’t say the same for the rest of my family.
I had to find a way to make it pleasant.
And as if it were a potion: this curry and parsnip soup has curry and fresh coriander for the husband, peanut butter for Deta, crunchy seeds for Dedeo and Datti.
At every spoonful I was pleasantly surprised to find the intense flavorful texture of the coriander together with the crunchiness of the seeds.
Ingredients For Curry And Parsnip Soup
- 1 onion big
- 2 parsnip big
- 5 fistful red split lentils
- 1 liter water
- 2 tbsp curry powder
- 5 tbsp peanut butter
- 3 fistful sunflowers seeds
- 3 fistful pumpkins roasted seeds
- to taste fresh coriander
- to taste salt
How To Make Curry And Parsnip Soup
Slice the onion and place it in a pot with a dash of olive oil.
Start the fire while you peel and chop the parsnips.
Add the parsnips to the onion and stir for about a minute.
Add the water and bring it to the boil.
When it is boiling add the lentils, the curry and the salt, cook until parsnip is tender (try with a fork) around 20 mins.
Puree the soup with a hand blender and serve it in the bowls.
Top each dish with a tbsp of peanut butter, a fistful of roasted seeds and a good bit of coriander leaves.
Stir well to dissolve the peanut butter before eating it.