Spicy parsnip soup
This spicy parsnip soup combines tender braised parsnip and artichoke with creamy coconut milk and warm garam masala, perfect for a cozy autumn meal. A crisp combination of pear and roasted walnuts provides crunch, while the tomato bruschetta brings freshness and texture.
Ingredients · Servings 4
- 2 parsnips
- 1 artichoke
- 1 shallot, finely chopped
- 2 cloves of garlic, pressed
- 2 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric
- 250 ml coconut milk
- 1 liter chicken broth
- 1/2 peer
- 1 tbsp walnut oil
- 1/2 lime the juice
- a few finely chopped tarragon leaves
- 1 tomato
- 1 baguette
- 1 clove of garlic
- a few finely chopped basil leaves
- pepper
- salty
- olive oil
Method · 20 min
- Peel the parsnips and cut them into pieces. Remove the leaves from the artichoke. Cut the heart into pieces.
- Heat a splash of olive oil in a pot. Sauté the shallot, garlic, artichoke, and parsnip. Add the cumin, turmeric, and garam masala. Moisten with the chicken stock and coconut milk. Bring to a boil and simmer for 15 minutes. Now blend the soup until smooth.
- Cut the pear into a brunoise. Toast the walnuts in a hot pan for about 3 minutes. Then chop them coarsely and mix them into the pear brunoise. Drizzle with walnut oil and lime juice. Add a few finely chopped tarragon leaves. Season with salt and pepper.
- Cut the tomato into cubes. Mix with finely chopped basil, garlic, olive oil, pepper, and salt. Cut thin slices from the baguette, fry until crispy in a hot pan, and top them with a spoonful of the tomato cubes.
- Ladle the parsnip soup into bowls. Sprinkle in some of the pear-walnut mixture and serve with the tomato bruschetta.
