Sunday, 12 April 2015

Parsnip, carrot and mango chutney soup

Its official I am sad, yes very sad I cut out recipes and paste them in a scrap book and then on wet days, I stand at my kitchen counter and gently flick through the pages discovering inspiration for dishes to cook. This is one such recipe, inspired by a carrot and chutney soup recipe (this one contained rice as a thickener) I decided to rescue a few past their best carrots and parsnips from the vegetable rack and combine them with mango chutney in a sweet mildly spicy soup.

A perfect soup for a cool spring weekend lunch, sufficiently comforting without being too winter warming, I served this with some easy gluten free flat bread (recipe on separate post), any leftovers I plan to take to work in my trusty soup container.

The recipe would also work with other chutneys, caramelised onion would be good and its also very frugal too. What's not to like so why not give it a try.....


What you need
  • 2 large carrots - peeled and chopped
  • 2 large parsnips - peeled and chopped
  • Vegetable stock ( I used Essential Cuisine)
  • 1 tbsp mango chutney
  • 1 brown onion - peeled and finely chopped
  • Salt and pepper
  • A little rapeseed oil or olive oil or butter
What you do

  • Heat the oil in a large saucepan, add the onion, carrots and parsnips and sweats for a few minutes without colouring.
  • Add enough vegetable stock to the pan to cover the vegetables 
  • Simmer until the vegetables are soft and add the mango chutney to the pan. 
  • Blitz with a hand blender or in a liquidiser until you achieve a smooth velvety texture, add more vegetable stock if required.
  • Return to the pan and bring back to simmer before serving.
  • Delicious served with flat breads or artisan bread.
  • This soup also freezes well

I am linking this post up to Farmers Girl's linky "Recipe Clippings" for April, as this recipe was inspired by a clipped recipe from my scrapbook.


I am also linking up to Credit crunch munch as I am using past their best vegetables which is just the sort of frugal meal I like. The challenge created by Fuss Free Flavours and Fab food for All and hosted this month by Utterly Scrummy


Also to #ExtraVeg created by Fuss Free Flavours and Utterly Scrummy and hosted this month by Jo's Kitchen.

And to Souper Soup created and hosted over at Jo's Kitchen for soups.

                                                       Super Soup

And to No Croutons required co hosted in rotation by Tinned Tomatoes and Lisa's Kitchen, a challenge for veggie soups and salads.


And finally to Simple and in Season hosted this month by Fuss Free Flavours for the lovely Ren Behan 

                                          Simple and in Season Food Blogging challenge


Janice said...

Glad you could join me at the sad table with the scissors ;P What a brilliant recipe, never thought of putting chutney in my soup but I can see how the sweetness of the carrots and parsnips would match beautifully with the mango chutney. Thanks so much for joining in with #RecipeClippings

Jenny said...

oooh what an interesting mix of flavours and such a vibrant looking soup x

Helen - family-friends-food said...

Sounds delicious! I've never thought of putting chutney in a soup - although I often add a dollop to gravy.

Sarah said...

I don't think that's sad at all; it's kind of beautiful. There are worse things you could be known for! This soup sounds great - not something I would have thought of, so thanks.

Helen said...

I love this idea! I have so many almost empty pots of chutney in the fridge that are just begging to be used up! Thanks for joining in with all my challenges this month.

Jacqueline Meldrum said...

Beautiful looking soup Linzi. Thanks for submitting it to No Croutons Required. The roundup is now live.

Jo of Jo's Kitchen said...

Thank you for entering #ExtraVeg and #SuperSoup

Related Posts Plugin for WordPress, Blogger...