YOUR BASKET
- YOUR BASKET IS EMPTY!
Total:
£0.00
February 2022: We're currently not accepting online orders. Please e-mail: contact@mahbir.com.
Carrot, Parsnip & Turmeric Soup
BY Mahbir
Serves: 4 • DIFFICULTY: Easy
PREPARATION Time: 20 minutes
COOKING Time: 40-50 minutes
Ingredients
600 grams carrots, peeled and roughly chopped
200 grams parsnips, peeled and roughly chopped
2 red onions, finely chopped
4 garlic gloves, crushed
4 tablespoons virgin olive oil
1 litre vegetable stock
2 teaspoons Mahbir Waigaon Turmeric Powder
1 teaspoon Mahbir Himachal Ginger Powder
juice, ½ fresh lemon
table salt, season to taste
freshly ground Mahbir Tellicherry Peppercorns, season to taste
200 grams Greek yoghurt
fresh parsley, chopped
Instructions
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Place a baking sheet onto a baking tray and set aside for later.
- In a large bowl, mix the carrots, parsnips, onions and garlic.
- Sprinkle the turmeric powder, ginger powder and olive oil. Mix well ensuring that each and every vegetables are properly coated.
- Place the seasoned vegetables onto a baking tray and roast for at least 20 minutes until softened. If required, return to the oven for a further five to 10 minutes.
- In a large saucepan, place the baked vegetables, and add the vegetable stock and lemon juice. Using a hand blender, whisk until smooth. Add the salt and pepper, and mix. Place on a medium heat and bring the soup to a boil. Remove from heat and serve immediately.
- To serve, ladle into bowls, top with a large spoonful of yoghurt and a sprinkling of freshly chopped parsley.
Mahbir’s Personal Touch
Healthy, delicious, and rich in flavour, root vegetable soups aren’t only for the cold winter evenings. Even during warmer days, this soup will even give Gazpacho a run for its money! Once the soup has cooled down after cooking, simply store it in the refrigerator for a few hours before serving it chilled.