Starters - Nigella parsnip and spinach soup recipes
Author: James Boyle
Syn Free and full of speedy spinach it's a perfect lunch for Slimming World followers! This is an almost instant, super soothing supper made easily from store cupboard ingredients.
- Spinach and Coconut Soup
- Spiced Parsnip & Spinach Soup
- Curried Parsnip and Spinach Soup
- Instant Pot Spinach & Parsnip Soup (Syn Free)
- How to cook parsnips and spinach for Soup?
- What does Nigella Lawson eat for dinner?
- How do you cook Frozen spinach and parsnips?
- How to make spinach and garam masala soup?
Spinach and Coconut Soup
This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire. If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chilli I add on serving is not obligatory, but I like the glossy red confetti! For US cup measures, use the toggle at the top of the ingredients list.
Provided by: Nigella
Yields: 4 servings
Number of ingredients: 6
Provided by: Nigella
Yields: 4 servings
Number of ingredients: 6
Ingredients:
- 2 tablespoons green thai curry paste
- 1 x 400 millilitres can coconut milk
- 500 grams frozen chopped spinach
- 250 millilitres freshly boiled water
- 1 teaspoon vegetable bouillon powder (such as Marigold)
- 1 red chilli deseeded and chopped (optional)
How to cook:
- Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
- Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)
- Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes.
- When serving, if so wished, sprinkle each bowl with chopped red chilli.
Spiced Parsnip & Spinach Soup
Looking for a new vegetarian soup? This winter warmer is just what you need! - by Barbara Northwood
Provided by: Barbara Northwood
Yields: 2 servings
Number of ingredients: 6
Provided by: Barbara Northwood
Yields: 2 servings
Number of ingredients: 6
Ingredients:
- 500g parsnips
- 1 fat garlic clove
- 1 litre chicken or vegetable stock
- 1 tsp garam masala
- 150g frozen organic leaf spinach
- lots of freshly ground nutmeg
How to cook:
- Peel the parsnips and cut them into equal-sized pieces that will cook in about the same time: that’s to say, leave the skinny twigs as they are, and cut the wider bits into smaller pieces. Cut the garlic into 3, then drop these and the parsnips into a large saucepan with a lid. Cover with the stock, bring to the boil, then reduce the heat slightly. Put the lid on and leave to simmer with some brio for 15 mins or until the parsnips are soft.
- Stir in the garam masala, add the frozen spinach, then put the lid back on and cook for 5 mins, by which time the spinach should be thawed and hot.
- Take the pan off the heat to cool slightly and, using a stick blender, carefully blend the soup until smooth. Add a generous amount of freshly ground nutmeg and season to taste. You may need to add water, as this soup tends to thicken as it stands.
Curried Parsnip and Spinach Soup
We have hundreds of recipes available at your fingertips. From simple starters to elaborate main meals, hopefully you will find something to tickle your taste-buds.
Provided by: Central England Co-Operative
Total time: 65 minutes
Cook time: 40 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 10
Provided by: Central England Co-Operative
Total time: 65 minutes
Cook time: 40 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 10
Ingredients:
- 4 large The Co-operative parsnips, peeled and cut into chunks
- 50g The Co-operative spinach, roughly chopped
- 1 onion, roughly chopped
- 1tbsp olive oil
- 1 medium potato, peeled and diced
- 2 garlic cloves, sliced
- 2tsp hot curry powder
- 1tbsp maple syrup
- 1.5ltr vegetable stock
- 150ml double cream
How to cook:
- Method
- Pre-heat the oven to 200°C / gas 6.
- Place the parsnips onto a roasting tray, drizzle over the maple syrup and roast in the oven for 25-30 minutes. You want the parsnips golden but not burnt.
- In a large saucepan gently fry the onion in the olive oil until soft but not browned. Next goes in the garlic and curry powder and continue cooking until you have a wonderful curry aroma filling the air. Then add the vegetable stock and diced potato and bring to the boil. Reduce the heat to a steady simmer add the parsnips and cook for 10-15 minutes.
- Take the soup off the heat and leave it to cool slightly before blending until smooth. Return the soup to the heat stir in the spinach and cream, season to taste and simmer until the spinach has wilted.
- Try serving with garlicky toasts.
Instant Pot Spinach & Parsnip Soup (Syn Free)
A thick and flavourful soup. This is wonderful in the winter time and despite it undoubtedly being very good for you, the sweet thick puréed parsnips and heady spices make you feel you are eating something very luxurious and indulgent. Syn Free and full of speedy spinach it's a perfect lunch for Slimming World followers!
Yields: 1 serving
Cuisine: British
Number of ingredients: 6
Yields: 1 serving
Cuisine: British
Number of ingredients: 6
Ingredients:
- One cal oil spray like Fry Light
- 500g parsnips
- 2 cloves of garlic, crushed and skins removed
- 250 g fresh baby spinach, washed and drained well
- 1 tsp garam masala
- 500 - 1000 ml (2-4 cups) vegetable stock (I use 1 Kallo very low salt vegetable stock cube in the lower quantity of water)
How to cook:
- Start by peeling the parsnips and cutting into small chunks no more than an inch thick.
- Set the Instant Pot to sauté and spray the inner pot liberally with oil. I use my coconut Fry Light here most often.
- Add the parsnips and garlic cloves and cook for several minutes, stirring occasionally until you have a good amount of caramelisation on the parsnips.
- Sprinkle over the garam masala and stir well.
- Add the spinach, squashing it down with your spatula or spoon and pouring over your stock. If you like a thick soup, use 500ml, if not add 1000ml of stock.
- Put the lid on, close the vent and set to Manual High for 5 minutes. QPR when finished and use a stick blender to purée the soup. Taste for seasoning and add salt, black pepper or even some more garam masala if you like.
