Imported from Instagram

Roasted Curried Parsnip Soup with Chorizo Toastie

Name: Roasted Curried Parsnip Soup with Chorizo Toastie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 400 g parsnips (Chopped into small pieces); 1 carrot (Chopped; use a smaller carrot for less roasting time); 1 onion (Chopped); 1 garlic bulb (Roast whole with the vegetables); olive oil (For drizzling over the vegetables); 1 tbsp honey; 2 tbsp medium curry powder; 1 tsp cumin; 0.5 tsp garam masala; 0.5 tsp turmeric; 0.25 tsp cinnamon; 0.5 tsp chilli flakes (Optional); salt (To taste); black pepper (To taste); 1 L vegetable stock (Hot); 150 ml double cream; bread (For the toastie; quantity not specified); butter (Butter the outside of the bread; quantity not specified); cheese (For the toastie; quantity not specified); chorizo (For the toastie; quantity not specified)

Recipe by The Girl Dinner Diaries🎀 @thegirldinnerdiaries · Instagram

Imported by Blak Rabbit on SeeMeCook

Roasted parsnips, carrot, onion, and garlic are seasoned with warming curry spices, blended with vegetable stock, and finished with double cream. The creator pairs the soup with a crispy chorizo-and-cheese toastie; the toastie’s ingredient quantities are not specified.

4 servings60 minBritish

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Ingredients

400 g parsnips (Chopped into small pieces)
1 carrot (Chopped; use a smaller carrot for less roasting time)
1 onion (Chopped)
1 garlic bulb (Roast whole with the vegetables)
olive oil (For drizzling over the vegetables)
1 tbsp honey
2 tbsp medium curry powder
1 tsp cumin
0.5 tsp garam masala
0.5 tsp turmeric
0.25 tsp cinnamon
0.5 tsp chilli flakes (Optional)
salt (To taste)
black pepper (To taste)
1 L vegetable stock (Hot)
150 ml double cream
bread (For the toastie; quantity not specified)
butter (Butter the outside of the bread; quantity not specified)
cheese (For the toastie; quantity not specified)
chorizo (For the toastie; quantity not specified)

Steps

1
Chop the parsnips, carrot, and onion into small pieces to reduce roasting time. Keep the garlic bulb whole.
2
Place the chopped parsnips, carrot, and onion in one glass drawer of the air fryer.
3
Drizzle the vegetables with olive oil and honey. Add the curry powder, cumin, garam masala, turmeric, cinnamon, optional chilli flakes, salt, and pepper, and season them evenly.
4
Add the garlic bulb to the drawer. Roast at 190°C for about 45 minutes, shaking or stirring regularly, until the vegetables and garlic are golden, soft, and caramelised.
5
While the vegetables roast, prepare the toastie: butter the outside of the bread and fill it with cheese and chorizo. Place it in the second air-fryer zone and cook until golden and crispy. The creator mentions setting zone 2 for 10 minutes using Smart Finish so it is ready alongside the soup.
6
Add the hot vegetable stock to the roasted vegetables. Blend until smooth; transfer the mixture to a blender or pot first if preferred.
7
Stir the double cream into the blended soup and serve with the toastie.

Notes

The source gives no quantity for the olive oil, salt, pepper, or toastie ingredients. It does not specify the toastie’s bread, cheese, or chorizo amounts, or its exact air-fryer temperature and cooking duration; the 10-minute Smart Finish setting is mentioned. The 45-minute roast time and 190°C temperature are specified for the soup vegetables.