Ingredients:
Serves 4
For the soup:
500g Parsnips, peeled and cut 2cm pieces
2 Sticks of celery, finely diced
1 Large white onion, finely diced
3 Cloves of garlic, sliced
0.5 tsp Cumin seeds
0.5 tsp Fennel seeds
0.5 tsp Asafoetida
6 Curry leaves
2 Cardamon pods
0.25 tsp Ground white pepper
1 tsp Salt
400ml Vegetable stock
400ml Coconut milk
200g Washed spinach leaves
For the spiced potatoes:
500g Potatoes, peeled and diced into 1.5 cm cubes
1 tsp Turmeric powder
0.5 tsp Mustard seeds
0.5 tsp Madras curry powder
Salt and pepper
To garnish the soup:
Fresh coriander, fresh chilli, spring onion
Method:
For the soup:
- Heat a saucepan with a little oil and add the cumin seeds, cardamon pods and curry leaves.
- Fry for a minute then add the onion, celery, garlic, asafoetida powder, white pepper, salt and parsnips. Reduce the heat, stir and place the lid on the pan.
- Cook gently until all the parsnip and onions are soft then add the vegetable stock and coconut milk. Bring to a simmer for 5 minutes.
- Stir in the spinach leaves and remove from the heat.
- Transfer to a blender and blend until smooth, adding a little more vegetable stock if required.
- Transfer back to the pan ready to warm before serving.
For the potatoes:
- In a saucepan cover the diced potatoes with cold water and add the turmeric powder.
- Bring to the boil and simmer until the potatoes are just cooked ( about 5 minutes)
- Remove the potatoes from the water and allow to cool slightly
- In a frying pan add a table spoon of cooking oil and heat, add the mustard seeds and fry for 30 seconds,
- Add the potatoes, madras powder and season with salt and pepper.
- Fry until browned and crispy.
To serve:
- Warm the soup and top with the potatoes, some finely shredded chilli and spring onion and fresh coriander leaves.
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