Curried parsnip soup with CorianderSalt parsnip crisps

CorianderSalt

Rinse and pat dry a large bunch of coriander
Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay out on a baking tray. Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size
Put the dried leaves in a mini food processor along with sea salt flakes
Blitz up to you preferred level of coarseness and store, unrefrigerated in a Kilner

Great sprinkled on eggs too!

Method for the crisps
Top, tail and peel some small parsnips
Slice thinly using a mandolin or by hand if you are feeling confident!
Heat about 7cm of rapeseed oil (I used Cotswold Gold) or olive oil in a large pan to about 180C
Carefully drop some of the parsnip discs into the oil and cook until they are crisp and golden – this may take from 1-3 minutes depending on size of parsnips used
Remove with a slotted spoon onto some kitchen roll
Generously season with your prepared CorianderSalt or any other flavour that takes your fancy!

These crisps are so moreish and work well served alongside olives and the like for evening drinks – enjoy!

 Curried parsnip soup

And a couple of red onion bhajias as well . . . . never hurt anyone!

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