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Blog number 3, and I think it’s about time I whipped up something savoury!

As the Events Coordinator for the Brewery, I spend most of my time traveling the country, either eating fabulously rich delights in bars, pubs and restaurants, or grabbing something stodgy from a drab fast food outlet at the railway station. While this lifestyle has its benefits, it’s not exactly a diet I can recommend for feeling healthy or light on one’s feet! The other disadvantage is that it takes me away from my own kitchen with my beloved stove; a place that I find most comfortable. After a week away of hosting beer tastings, dinners and stands at craft beer festivals, nothing beats putting on my favourite apron to get cooking.

It was my mum who taught me the basics of soup making from a young age. I am so glad she did; I believe it to be an essential life skill, which has saved me (and my housemates) from starvation many a time, especially in my student years. The best thing about soup is it can be quick and easy, or complicated and rich, refreshing or warming, depending on how you’re feeling, how much time you have and what ingredients you’ve got in. So many options!

After many years of practise, I give to you what is probably my favourite, and the one I cook the most: curried carrot & parsnip. It’s incredibly simple to make, and tastes better than any that I’ve had in any restaurant.

It is of course a classic combination, the sweet parsnips and carrots balancing perfectly with the warming spice. I guarantee you will feel nourished after polishing off a big bowl of this. Due to the heat in the dish, I have paired it with Halcyon, our 7.4% imperial IPA, an all time staff favourite here at the brewery. The intense bitterness of the beer works perfectly with the spiciness of the dish. The soup itself is fairly heavy, so the light body of the beer cuts through it perfectly. Should you opt for more chillies and an all-round hotter soup, a cold bottle of Lukas is the perfect accompaniment.

 

INGREDIENTS

Serves 4

  • 250g carrots (roughly 3 carrots), diced
  • 250g parsnips (roughly 3 parsnips), diced
  • 1 red onion, diced
  • 3 garlic cloves, crushed and finely chopped
  • 400ml good quality vegetable stock
  • 2 teaspoon medium curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon chilli flakes (optional dependent on how much heat you enjoy)
  • 400ml vegetable stock

 

METHOD

  • Heat oil in a large saucepan and sweat the carrots, parsnips, onions until soft (around 10 minutes). The onion should be golden and translucent. Add the chopped garlic and stir.
  • Add the curry powder, garam masala, turmeric and chilli flakes (optional), stir and cook for a further 2 minutes.
  • Add stock and a further 400ml water and bring to a boil. Reduce to a simmer and cook for approximately 30 minutes.
  • Serve with a grind of black pepper and a sprinkling of your favourite sea salt, or if you’re feeling truly decadent, a sprinkling of vegetable crisps!