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Place a pan over a low-medium heat. Melt the butter then add the onions and curry powder, cook for 2-3 minutes
1 onion, chopped
2 tsp curry powder
10g of butter
Add the parsnip and celery, cook for a further 5-6 minutes then add the pear
2 large parsnips, peeled and cubed
1 celery stick, chopped
1 pear, peeled and chopped
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes
600ml of vegetable stock
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
100ml of low fat natural yoghurt
1 pinch of salt
1 pinch of pepper
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
1 large onion, peeled and sliced
1 tsp salt
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
1 tsp ground turmeric
1/2 tsp coriander seeds
1/2 tsp ground cumin
1 tsp gram flour
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
500ml of vegetable oil
Cook for 2-3 minutes until golden and crispy. Remove from the oil and drain on kitchen towel
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
2 tbsp of curry powder
60ml of rapeseed oil
Remove from the heat and leave to cool, then pass through a fine strainer into a bowl
Before serving, reheat the soup on the stove over a low heat
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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