Curried Parsnip, Carrot & Ginger Soup
Soup- quick, easy, warming and perfect on a bleak mid-winter evening! Nothing else would do after work tonight... it was so bitterly cold- but the worst is yet to come!
So I decided to get some practice in and improvised this bowl (or two) of spiced-up goodness!
Root vegetables- carrots, parsnips and indeed ginger- perfect at this time of year. And combined simply with chickpe flour to give the added thickness that made it creamy and good, a blast of spice to make it hot and fiery and a dash of yogurt to balance it out- it was a great combination all around!
For 2-3 bowls of soup, I needed 3 parsnips, 2 carrots, 1 onipn, 1 stalk of celery, a little ginger and parsley, curry powder (Madras in this case) and simply salt, pepper and a pat of butter. Keep it simple folks!
As long as your ingredients are good, your food will be good- and if you are using fresh vegetables and not spoiling them with any extra fats and cream and unnecessary stuff like that, you can make a great, healthy meal with no trouble.
Dice all of the vegetables finely, grate in around 1" of ginger and sweat them down in a pat of butter for 2-3 minutes.
Once the vegetables as slightly moist, add 1-2 tablespoons of chickpea flour, salt, pepper and curry to taste... mine was a particularly hot and spicy blend and so I only needed 1 teaspoon.
Stir together until all of the vegetables are coated and the flour begins to smell slightly toasty.
Deglaze the saucepan with boiling water and keep adding more whilst stirring, until you have a smooth and creamy consistency. Bring to the boil, then reduce to a simmer and allow to boil for 30 minutes or so.
Once the soup is cooked through, the vegetables are tender and the broth has thickened up nicely, add a little yoghurt and plenty of finely chopped parsley- stir it through... and grab a bowl! You are now officially ready to enjoy!
Serve with a little more yogurt and some chili flakes if you like it a little spicier... and thoroughly enjoy!