Curried parsnip and leek soup with spicy chickpea croutons

Curried parsnip soupEven without the addition of yoghurt at the end, this soup has something of a silky korma texture, thanks to the creaminess of the parsnips. Just the kind of winter warmer you need in these dark, short days of the year.

The town where I live, Frome in Somerset, is lucky enough to have a Food Assembly, which is like a farmers market but you order online in advance. They’re a fantastic event for both consumers like me and producers, so take a look at their website and see if there’s one near you. New ones are opening up all the time. For this soup, I used leeks and parsnips from Vallis Veg who sell at Frome’s Food Assembly. The yoghurt is a deliciously creamy ewe’s milk one from Wootton Organic Dairy, also at the Food Assembly.

My chickpea crouton recipe was inspired by the chat salad recipe in Meera Sodha‘s wonderful curry book, Made in India.

Try and use parsnips that are as fresh as possible; I’ve made parsnip soup before with older ones and the soup has turned out bitter.

Serves 6

Ingredients

Soup

2 tbsp sunflower oil

2 tbsp butter

1 medium onion, diced

2 medium leeks, sliced

1 green chilli, deseeded and finely chopped (optional)

4 cloves of garlic, finely chopped

4 cm piece of ginger, peeled and grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

½ tsp tumeric

¼ tsp ground cardamom

500g parsnips, peeled and roughly diced

1300 ml vegetable stock (I used Marigold bouillon)

Natural yoghurt, fresh coriander and naan or chapatis to serve

Croutons

2 tbsp sunflower oil

400g tin of chickpeas

2 tsp garam masala

2 pinches of cayenne pepper or chilli flakes (optional)

½ tsp mustard seeds

salt

Method

Heat the oil and butter in a large saucepan and then fry the onion on a medium heat for 5 minutes, before adding the leek and cooking for a further 5 minutes.

Add the chilli, if using, plus the garlic, ginger and spices and cook for a few minutes.

Stir in the parsnips and then add the stock. Bring to the boil and then turn down, simmering for 20 minutes or until the parsnips are soft.

While the soup is cooking, make the croutons. Rinse and pat dry the chickpeas with some kitchen roll.

Heat half the oil on a high heat in a frying pan and when hot but not smoking, add half the chickpeas. 

After 2-3 minutes, when they should be starting to crisp up (but not burning!), add half the garam masala and cayenne pepper/chilli flakes, if using.

Cook for another 1-2 minutes, then throw in half the mustard seeds. When they start to pop, remove from the heat and then repeat with the remaining ingredients.

Puree the soup in a food processor or with a stick blender.

Season to taste.

To assemble, add a swirl of yoghurt to each bowl of soup, topped with chickpea croutons and a scattering of coriander leaves. Serve with naan or chapatis.

Curried parsnip soup 2

Advertisements

Wild garlic and feta quiche

Wild garlic and feta quicheThis is a seasonal allium-rich dish, full of spring onions, leeks and wild garlic, and a great quiche for a picnic. I’ve also made this recipe as 1½ times the ingredients and used the excess for making mini tarts in a jam tart baking tin, which are perfect for kids’ lunchboxes. Sometimes I make individual tarts instead of a whole quiche; use the same quantity as the recipe below but use a baking tin for tarts instead.

This is an easy quiche recipe as it uses a yeasted pastry, which is much simpler to cook with no need to chill beforehand or bake blind – and it never gets a soggy bottom!

I bought some lovely plump spring onions from VP Collins veg at Frome Farmers’ Market; it’s worth looking for these home-grown varieties, which are fuller in flavour than the supermarket kind. If you can’t find wild garlic, then substitute it with 250g spinach, wilted and squeezed of moisture. You can also substitute the feta for goat’s cheese, or any other strong cheese you have.

Ingredients

Pastry

120g plain flour

50g butter or margarine, melted

1 egg

1 tsp dried fast-action yeast

½ tsp salt

Filling

1 tbsp olive oil

1 leek, finely sliced

Bunch of spring onions, finely sliced

100g wild garlic leaves, shredded

100g feta cheese, roughly cut into small cubes

5 eggs, beaten

100ml milk

Pinch of salt

Method

Mix the pastry ingredients together and set aside for at least an hour, covering it with oiled clingfilm (you can also mix them the night before and put the pastry in the fridge, bringing it out an hour before you want to use it).

Grease a 25 cm quiche dish.

Roll out the pastry when it’s ready, and line the dish.

Preheat the oven to 180°C fan (200°C or gas mark 6).

Heat the olive oil on a medium heat and fry the leek for 10 minutes, then add the shredded wild garlic and cook for 2-3 minutes until just wilted. Add the spring onions and stir for another minute. Remove from the heat.

Beat the eggs and add the milk.

Place the leek mixture in the quiche case, dot the feta cheese on top before adding the egg and milk and salt.

Put in the oven for 30 minutes until firm in the middle and lightly browned on top. Leave to cool for 5-10 minutes before cutting.

wild garlic and feta tart

As this quiche has got three lots of veg, I’m entering it for April’s Extra Veg challenge, hosted by Jo from Jo’s Kitchen, along with Michelle at Utterly Scrummy and Helen at Fuss Free Flavours.

Extra-Veg-Badge-003