This curried parsnip soup with marrow bone is flavourful and super satisfying.
Ok, so my front lawn is looking like a Mecca for the local leaves, my central heating has had it’s annual turning on extravaganza and it is officially getting dark at 8pm, so I am flipping gutted as Summer is well and truly on it’s way out. I am trying to be optimistic and look for the positives, and so far I have come up with Christmas, cosy nights in and winter food, and that my darlings means dusting off my slow cooker and thick soups.
My first soup I am going to share with you is made up of bone marrow. This is the top of the frugal triangle, as not only is it super duper good for you, but your local butcher will often give it away free or for pennies. Pair this up with some veggies that are knocking about in your fridge and you have a low cost and nutritious soup that will taste amazing !
You will need….
Four marrow bones
1 tbsp vinegar
2 celery sticks
2 medium sized potatoes
salt and pepper
2 tbsp. curry powder
Put your Marrow bones, vinegar, carrots, celery and onion into a large Pan and cover with water, pop a lid on the pan and bring this to the boil. Turn down the heat and let this gently simmer for around five hours or longer. Drain the stock and discard the left over veg. Pick the marrow bone left in the bones and add this to the stock. As this will be quite oily, let this cool preferably in a fridge overnight and scrape of the fat when it is all hard. Pop this into a container and use it for roast potatoes or for frying things.
Peel, top and tail your parsnips but keep half of one to the side. This half parsnip is an excellent topping of the soup, just grate it, dry it off and deep fry it.
Add the parsnip, potatoes, curry powder and seasoning to the broth and bring to the boil until the veg is all nice and soft. When this has cooled, blitz in a blender, reheat when you are ready to serve and add the fried parsnips for garnish.
Try this warming Ratatouille and crispy pork for a winter recipe !