Thai Parsnip Soup with Purple Top “Lardons”
Spice profile: basil, black lime, cilantro, coriander, cumin, fenugreek, garlic, ginger, lemongrass, lime leaves, lime zest, shallot, sweet red pepper, Thai chiles, turmeric, white pepper
Peel and coarsely chop up one medium onion, and 3-4 medium parsnips. In a large pot, sauté the onion until just translucent. Add the spice, (2 tsp Stock+Spice Thai Curried Parsnip Soup Blend), for one minute then add the parsnips and fill with water just over the top of the parsnips. Bring to a boil and set to simmer for 45 minutes. While that is cooking cut 1-2 small purple top turnips into 1/8 inch disks. Lay out and sprinkle with salt. Let the turnips rest for 10 minutes to pull some moisture out of them. Then rinse and dry the turnips and cut them into matchsticks. Heat a small pot with plenty of oil, (vegetable preferred, but olive is fine, just try not to let it burn). When the oil is hot, add a good handful of the turnips and fry until golden brown. It will take a few rounds to get all of the turnips cooked. Once golden brown, use a slotted spoon or tongs to remove the turnips and place on a paper towel to drain. Optional, once the turnips are cool to touch toss them with a bit of soy sauce. When the parsnips are tender, puree, then add one can of unsweetened coconut milk, mix well and then adjust the consistency with more water if needed. Mix well and adjust salt to taste. Serve in a bowl and top with purple top lardons and perhaps a spritz of lime. Enjoy! chop two medium onions, one per pot, and sauté them in olive oil until tender. In one pot add 1 medium butternut squash, peeled, seeded & cubed, and the full spice packet (1 tsp) Stock+Spice Festival of Lights. In the other pot add 4 or so medium beets (about #2), washed & cubed, (no need to peel), and full spice packet (1 tsp) Stock+Spice Warmth of the Fire. Sauté 2-ish minutes to toast the spices, then fill pots with water to cover the veggies. Bring both to a boil, then reduce to simmer - 45 minutes for the squash & 60 minutes for the beets. Puree each separately, and add more water as needed to get a nice smooth consistency. Optionally, I added 3/4 cup of Greek yogurt to the squash soup for just a little more tangy richness. I did this by putting the yogurt in a bowl and whisking in the squash soup a cup at a time to slowly warm the yogurt. Once warmed, then I added the yogurt mixture back to the rest of the squash soup. Add salt to taste. Serve by filling a bowl 2/3 full with butternut soup, then carefully pour some beet soup over a spoon into the mixture to keep the two soups distinct. Enjoy!
