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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 chopped onion

  3. 1 minced garlic clove

  4. 1 small seeded and finely chopped green chili pepper

  5. 1 1/3 tablespoons powdered ginger

  6. 5 large diced parsnips

  7. 1 teaspoon cumin seeds or cumin powder

  8. 1 teaspoon ground coriander

  9. teaspoon ground tumeric

  10. 2 tablespoons mango chutney

  11. 5 cups vegetable stock

  12. 2 tablespoons lime juice

  13. Salt and pepper to taste

  14. 1 minute. Add chutney, salt, pepper and vegetable stock. Bring soup to a boil then reduce to simmer. Simmer

  15. 20 minutes or until parsnips are soft. Allow soup to cool and puree in a food processor. If your food processor is not large enough to hold all of the soup at once, puree the soup in batches. Once pureed, reheat gently, add lime juice and serve.

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