Indian parsnip soup

A colourful array of root vegetables proves to be versatile riches in this tasty recipe. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 30g butter
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 long green chilli, seeded, finely chopped
• 6 fresh curry leaves
• 4 parsnips, peeled, coarsely chopped
• 1 potato, peeled, coarsely chopped
• 1 litre vegetable or chicken stock
• 1/2 cup coconut cream
• Natural yoghurt, to serve

• Coriander sambal

• 2 tbsp flaked coconut
• 1 tsp cumin seeds
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 tbsp lemon juice

 

Method

1. Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
2. Set aside for 5 minutes to cool slightly.
3. Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
4. To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
5. Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
6. Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
7. Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.

Veggie Lovers' Pot Pie

INGREDIENTS

 

3           tablespoons butter or margarine

1           large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)

1           large onion, chopped (about 1 cup)

1           teaspoon dried thyme leaves

1/2        teaspoon salt

1/4        teaspoon pepper

1/4        cup all-purpose flour

1           can (14 oz) vegetable broth

1           bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained

1/4        cup milk

3           tablespoons grated Parmesan cheese

1           can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)

 

DIRECTIONS

 

1 Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned. 2 Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate. 3 Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides. 4 Bake 20 to 25 minutes or until crust is golden brown.

Quickly and easily thaw the frozen vegetables by placing in a colander and running under warm water.

This pot pie is very versatile. Serve it as a meatless main dish or side dish!