Mini onion bhajis are a great addition to this curried parsnip and pear soup from Luke Tipping. A warming dish full of flavour and fun for children

Method
1.
Place a pan over a low-medium heat. Melt the butter then add the onions and curry powder, cook for 2-3 minutes
2.
Add the parsnip and celery, cook for a further 5-6 minutes then add the pear
3.
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes
4.
Remove from the heat and add the yoghurt. Transfer the contents of the pan to a blender and blitz until smooth. Season and pass through a strainer into a saucepan and set aside
5.
For the bhajis, place the onion in a bowl and sprinkle with salt. Leave to stand for 4-5 minutes, until the onions release some liquid and soften
6.
Add the turmeric, coriander, cumin and flour to form a paste and leave for 5 minutes - if the paste does not hold together, try adding a dash of cold water
Room for a little one
Have your kids use a spatula to stir the ingredients together to make the spice paste
7.
Fill a small, deep saucepan to halfway with oil and heat to 170°C. Take a serving spoon and drop spoonfuls of the battered onions into the hot oil
8.
Cook for 2-3 minutes until golden and crispy. Remove from the oil and drain on kitchen towel
9.
For the curry oil, place a frying pan over a low-medium heat and gently toast the curry powder in the dry pan for 1-2 minutes to release the aromas. Add the rapeseed oil, stir and heat gently for 3-4 minutes
Back to school
Toasting spices helps to bring out their flavours before adding them to a dish. Sprinkle the spices in an even layer across the pan, and gently shake whilst cooking to ensure even toasting
10.
Remove from the heat and leave to cool, then pass through a fine strainer into a bowl
11.
Before serving, reheat the soup on the stove over a low heat
12.
Divide the soup into bowls and place a bhaji in the centre of each. Drizzle the curry oil over the soup and serve immediately
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Ingredients

Curried parsnip and pear soup

Mini onion bhajis

Curry oil

  • 30ml of rapeseed oil
  • 1 tbsp of curry powder

Equipment

  1. Blender

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Nutrition (per Portion)

Calories

294
15%

Sugars

13g
15%

Fat

16g
23%

Saturates

3g
13%

Salt

1424mg
24%
of an adult's guideline daily amount
A hearty parsnip soup, sweetened with pear and warmed with a dash of curry. Curry oil and crispy mini onion fritters round off the dish nicely