Destinations Magazine

Parsnip, Carrot and Mango Chutney Soup

By Lancashirefood
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.
Parsnip, carrot and mango chutney 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.....
                                               Parsnip, carrot and mango chutney soup
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
Parsnip, carrot and mango chutney soup
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.
                                           Parsnip, carrot and mango chutney soup
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
                                           Parsnip, Carrot Mango Chutney Soup
Also to #ExtraVeg created by Fuss Free Flavours and Utterly Scrummy and hosted this month by Jo's Kitchen.
                                                          Extra-Veg-Badge-003
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.
                                                     Parsnip, carrot and mango chutney soup
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


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