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Curried Parsnip Soup
Deliciously aromatic, rich and creamy, this curried parsnip soup is easy to make and economical too.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 medium potato peeled and chopped
- 500 g parsnips scrubbed and chopped
- 3 tsp curry powder
- 750 ml vegetable stock
- 100 ml cream double/heavy crream
- salt and pepper to taste
To serve
- 1 tso cayenne pepper
- 1 tbsp sesame seeds toasted
- 2 tbsp coriander leaves torn
Instructions
- Pour oil into a high sided pan and saute the onion for about 5 minutes til softened
- Add the chopped parsnips and potatoes along with the curry powder and cook for a further 2 minutes before adding the stock and simmering for about 25-30 minutes till all the veg is tender and season to taste
- Use a stick blender to whizz the soup till as smooth as you like. You can pass it through a sieve for a super smooth velvety soup if you like
- Serve your curried parsnip soup with the toasted sesame seeds, torn coriander leaves and a sprinkling of cayenne pepper on top of each bowl
Video
Notes
Your curried parsnip soup will keep for about 3 days in the fridge and can be frozen for up to 4 months.
Serve with nan breads or pita breads.
If you don't want to use double cream go for single/lighter cream or even plain yogurt instead.
Nutrition
Calories: 289kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 770mgPotassium: 796mgFiber: 9gSugar: 10gVitamin A: 900IUVitamin C: 34mgCalcium: 102mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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