[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]
Ingredients:
1 tbsp vegetable oil 2 tsp garam masala
1 tbsp butter 1/2/ tsp chilli powder
1 red onion, chopped 1 tbsp plain A.P. flour
3 parsnips, chopped 2 garlic cloves, crushed
Grated rind and juice of 1 lemon salt and pepper
850 ml (1 ½ pints) 3 ¾ cups vegetable stock
[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Method:
1. Heat oil and butter until butter has melted, add onions, parsnips, garlic and sauté for 5-7 min, stirring until vegetables have softened.
2. Add the garam masala and chili powder and cook 30 seconds. Sprinkle flour in, mix well for another 30 seconds. Stir in stock, lemon rind and juice and bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Blend the soup to the chunkiness you want. (You can reserve some of the chunks to add in after to a smoother soup).
5. Season to taste.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Image” src=”http://tamzincochrane.com/wp-content/uploads/2016/03/Curried-pasnip-soup.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]
