Soup recipe for 4 - 8 people, takes only 25 mins; recipe has rapeseed oil, onion, garam masala, garlic clove, ginger, parsnip, veg stock, kale, rapeseed oil, chilli powder and prosciutto.
Curried parsnip soup shots
Course: Soup
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Chilli Powder: 1/4 - 1/2 tsp chilli powder
- Garlic Clove: 1 garlic clove, grated
- Onion: 1 onion, chopped
- Kale: 50g kale, torn into small pieces
- Prosciutto: 1 slice prosciutto
- Rapeseed Oil: 1 tbsp cold pressed rapeseed oil
- Ginger: small piece ginger, grated
- Garam Masala: 1/2 tbsp garam masala or curry powder
- Parsnip: 4 parsnips, peeled and sliced
- Veg Stock: 600ml low-sodium veg stock
Directions
- Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on abaking tray. Roast for 8 mins until crisp, checking halfway through.
- Heat the oil in asaucepanover a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft.Blitz, adding enough water to get to your desired thickness, and season to taste.
- To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
- Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.
