Curried Parsnip and Pear Soup with Mini Bhajis

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    163
based on 4 ratings

This soup is full of flavour and packed with winter fruit and vegetables.

recipe updated 21 Apr 2023

Ingredients

  • Onion icon
    Onion
    300 g
  • Parsnip icon
    Parsnip
    200 g
  • Celery stalk icon
    Celery stalk
    45 g
  • Pear icon
    Pear
    1
  • Salt icon
    Salt
    1 teaspoon
  • Ground turmeric icon
    Ground turmeric
    1 teaspoon
  • Ground coriander icon
    Ground coriander
    ½ teaspoon
  • Ground cumin icon
    Ground cumin
    ½ teaspoon
  • Gram flour icon
    Gram flour
    3 tablespoons
  • Water icon
    Water
    2 tablespoons
  • Unsalted butter icon
    Unsalted butter
    10 g
  • Curry powder icon
    Curry powder
    2 teaspoons
  • Vegetable stock icon
    Vegetable stock
    600 g
  • Plain yogurt icon
    Plain yogurt
    100 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Turn direct prep attachment to position 2
  4. Slice onion into a clean medium bowl with direct prep attachment
  5. Add salt to the onion mixture
  6. Mix
  7. Set aside - approx 5 min
  8. Add ground turmeric, ground coriander, ground cumin, gram flour and water to the onion mixture
  9. Mix then set aside
  10. Fit max blade to kCook bowl
  11. Fit kCook bowl to kCook Multi
  12. Add unsalted butter to the kCook bowl
  13. Attach lid to kCook bowl
  14. Heat with filler cap removed - 1 min, 80°C, speed 3
  15. Turn direct prep attachment to position 1
  16. Slice onion into the kCook bowl with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add curry powder to the kCook bowl
  19. Cook with filler cap removed - 2 min, 120°C, speed 3
  20. Turn direct prep attachment to position 1
  21. Slice parsnip and celery stalk into the kCook bowl with direct prep attachment
  22. Turn direct prep attachment to position 2
  23. Cook with filler cap removed - 5 min, 120°C, speed 3
  24. Then add pear and vegetable stock to the kCook bowl
  25. Cook with filler cap removed - 35 min, 98°C, speed 3
  26. Then add plain yogurt to the kCook bowl
  27. Blend with filler cap fitted - 2 min, speed 12
  28. Pre-heat oven - 190°C
  29. Line a clean baking sheet with parchment paper
  30. Transfer onion mixture to baking sheet bit by bit
  31. Bake until golden brown - 15 min, 190°C
  32. Serve
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