Curried parsnip and pear soup with mini bhajis
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Mini onion bhajis are a great addition to this curried parsnip and pear soup from Luke Tipping. This is a warming soup full of flavour, perfect for Autumn or Winter.
Ingredients
Curried parsnip and pear soup
- 2 large parsnips , peeled and cubed
- 1 pear , peeled and chopped
- 10g of butter
- 1 onion , chopped
- 1 celery stick , chopped
- 600ml of vegetable stock
- 100ml of low fat natural yoghurt
- 2 tsp curry powder
- 1 pinch of salt
- 1 pinch of pepper
Mini onion bhajis
- 1 large onion , peeled and sliced
- 1 tsp ground turmeric
- 1/2 tsp coriander seeds
- 1/2 tsp ground cumin
- 1 tsp gram flour
- 1 tsp salt
- 500ml of vegetable oil
Curry oil
- 1 tbsp of curry powder
- 30ml of rapeseed oil
Equipment
- Blender
Method
2
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
3
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 35-40 minutes
- 600ml of vegetable stock
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
- 100ml of low fat natural yoghurt
- 1 pinch of salt
- 1 pinch of pepper
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
- 1 large onion , peeled and sliced
- 1 tsp salt
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
- 1 tsp ground turmeric
- 1/2 tsp coriander seeds
- 1/2 tsp ground cumin
- 1 tsp gram flour
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
- 500ml of vegetable 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
- 2 tbsp of curry powder
- 60ml of rapeseed oil
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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Curried parsnip and pear soup with mini bhajis
