Curried Parsnip Soup Recipe with Crispy Garlic Topper

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To make Mob’s parsnip soup healthier without sacrificing flavour, you can use low-sodium vegetable stock instead of regular stock to reduce the sodium content. Replace heavy cream with Greek yoghurt or coconut milk for a lighter, yet creamy texture. Adding more vegetables like carrots, celery, or spinach will increase the fibre and nutrient content. You can also reduce the amount of oil used for sautéing by using a non-stick pan.

Yes, you can make Mob’s parsnip soup ahead of time. Preparing it a day in advance allows the flavours to meld together, enhancing the taste. Store the soup in an airtight container in the fridge and reheat it on the stove over low heat when ready to serve. This makes it a convenient option for meal prepping or hosting dinners.

Mob’s parsnip soup can be kept in the fridge for up to four days. For longer storage, you can freeze the soup for up to three months. Ensure the soup has completely cooled before transferring it to airtight containers for freezing. When ready to use, thaw the soup in the fridge overnight and reheat it on the stove.

To prevent your parsnip soup from becoming grainy, ensure the parsnips are cooked until they are very tender before blending. Using a high-quality blender or immersion blender can help achieve a smoother texture. Additionally, straining the soup through a fine mesh sieve after blending can remove any remaining fibrous bits.

While it’s not strictly necessary to peel the parsnips, doing so can result in a smoother texture and a more refined flavour. The skin of parsnips can sometimes be a bit tough and bitter. If you decide to leave the skins on, be sure to wash the parsnips thoroughly to remove any dirt.

Yes, you can easily make a vegan version of Mob’s parsnip soup by substituting the cream with coconut milk or a plant-based cream alternative. These substitutes will still provide a creamy texture while keeping the soup vegan-friendly. Ensure all other ingredients, such as stock, are also vegan.

If your parsnip soup is too watery, you can thicken it by simmering it uncovered until some of the excess liquid evaporates. Another method is to add a small amount of cornstarch or flour mixed with water (a slurry) and stir it into the soup. Additionally, blending in more cooked parsnips or adding a handful of cooked potatoes can help thicken the soup naturally.

To add extra protein to Mob’s parsnip soup, consider incorporating ingredients like cooked chickpeas, lentils, or tofu. You can blend them into the soup for a creamy consistency or add them whole for a chunkier texture. Adding a dollop of Greek yoghurt or a sprinkling of nuts and seeds on top can also boost the protein content.

Both homemade and store-bought stock or broth can be used for parsnip soups, but homemade stock often provides a richer and more complex flavour. If using store-bought stock, opt for low-sodium varieties to control the salt content. Homemade stock allows you to customise the flavours and reduce additives, making it a healthier option.