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2 tbsp oil
1 large onion, chopped
3 tsp curry powder
1 tsp ground cumin
1/2 tsp ground fenugreek
750g (1.5lb) potatoes, cubed
300g (10 oz) parsnip, chopped
1 red apple, unpeeled, chopped
1.5 liters vegetable stock
1 cup (250ml / 8 fl oz) cream
oil, for shallow-frying
3 thick slices white bread, crusts
removed, cubed |
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Method :
Heat the oil
in a large heavy-based pan over low heat. Add the onion and cook for 10
minutes, or until golden brown, stirring occasionally. Add the curry
powder, cumin and fenugreek, and cook for 2 minutes. Add the chopped
potato, parsnip and apple, and cook for 10 minutes, or until the
vegetables begin to turn golden brown, tossing regularly. Slowly stir in
1 cup (250ml / 8 fl oz) of the stock, scraping the bottom of the pan to
remove any sediment.
Add the
remaining stock, still stirring to remove the sediment from the pan.
Cover and simmer for 10 minutes. Add the cream and simmer, uncovered for
3 minutes. Season well with salt and black pepper. Using a potato masher
or fork, mash some of the large pieces of vegetable so the soup is
slightly chunky. Cover and keep warm. Heat the oil in a frying pan over
medium heat. Add the bread and cook until golden brown, turning the
cubes in the oil. Remove and drain well on paper towels. Serve the soup
sprinkled with the croutons.
Serves 4
This is a
thick, hearty soup, but many be thinned down with a littler water or
stock.
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