How to Make Delia Smith Curried Parsnip Soup

Name: Delia Smith's Curried Parsnip Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: British
Ingredients: 700g parsnips, peeled and chopped into 1-inch dice; 1 heaped teaspoon ground turmeric; 1 heaped teaspoon ground ginger; 1 large onion, chopped; 2 cloves garlic, minced; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon cardamom seeds; 1.5 liters vegetable stock; 1 apple, grated

Delve into the warmth and spice of autumn with Delia Smith's Curried Parsnip Soup, a recipe that combines the earthy sweetness of parsnips with the robust flavors of curry. This vegetarian delight is not only a celebration of seasonal produce but also a testament to the culinary creativity of one of Britain's most beloved cooks. Below is a detailed guide on how to recreate this comforting dish at home, inspired by Delia Smith's original recipe.

Delia Smith's Curried Parsnip Soup: A Brief Description

This soup is a blend of the natural sweetness of parsnips and the tartness of apples, enhanced by a carefully selected mix of spices. The inclusion of apple adds a unique twist, sharpening the soup's flavors and introducing a delightful contrast to the creamy texture of the parsnips.

Cultural or Historical Context

Curried parsnip soup is a quintessentially British dish that has been adapted over time to incorporate the vibrant flavors of Indian cuisine, reflecting the UK's historical connections with India. Delia Smith, renowned for her ability to bring classic recipes to the modern kitchen, offers her take on this traditional soup with a recipe that is both comforting and sophisticated.

Ingredients for the Curried Parsnip Soup

Parsnips (700g), peeled and chopped into 1-inch dice
Ground turmeric (1 heaped teaspoon)
Ground ginger (1 heaped teaspoon)
Additionally, you'll need onions, garlic, coriander seeds, cumin seeds, cardamom seeds, vegetable stock, and an apple for grating into the soup just before serving.

Preparation Instructions

Toast the Spices: Start by toasting coriander, cumin, and cardamom seeds to enhance their flavors.
Cook Aromatics: Sauté onions and garlic, then add the ground spices, including turmeric and ginger.
Simmer: Add the parsnips to the mixture, pour in vegetable stock, and let it simmer gently, allowing the flavors to meld together.
Parsnip Crisps: For a delightful garnish, slice a parsnip thinly, fry the slices until golden, and use them to top the soup.
Final Touches: After the soup has simmered, blend until smooth, reheat gently, and stir in freshly grated apple for a burst of freshness.

Storage and Reheating

This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage. Reheat gently on the stove, adding a little extra stock or water if the soup has thickened too much upon cooling.

Nutritional Information

Curried parsnip soup is rich in vitamins and fiber, thanks to the parsnips and apple. The spices not only add flavor but also offer various health benefits, including anti-inflammatory properties.

FAQ about the Curried Parsnip Soup

Can I use pre-ground spices instead of whole? Yes, though toasting whole spices offers a deeper flavor, ground spices are a convenient and effective alternative.

Is the soup vegan? The recipe is vegetarian. To make it vegan, ensure your stock is plant-based and check that any garnishes comply with vegan standards.

How can I adjust the thickness of the soup? You can adjust the thickness by adding more stock when reheating if the soup is too thick for your liking.

Inspired by Delia Smith's original recipe, this Curried Parsnip Soup is a celebration of seasonal ingredients and the comforting warmth of spices. It's a perfect dish for chilly evenings, offering a cozy, nutritious, and delicious option for any meal.

For more detailed information and additional recipes, visit Delia Online.