Curried Parsnip Soup

Curried Parsnip Soup

A stunningly simple winter warmer that is vegetable centric and so filling, my three children fought over it when I tried it out for my lunch – which I wasn’t expecting.

It was designed to use up any post-christmas parsnips and up the nutrient levels too, but it works whenever.

Ingredients

  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 parsnips, peeled and roughly chopped
  • 1 tbsp medium curry powder
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 500 ml stock (chicken or veg)
  • 1 tbsp fresh chives

Heat the oil in a large casserole dish, add the sliced onion and soften for 5 minutes before adding the garlic and spices, continuing to heat through for a couple of minutes.

Add the parsnips to the pot and coat with the spices before adding the stock, and bringing to the boil. Turn the heat down, and cover to simmer gently for about 10 minutes until parsnip pieces are soft all the way through.

Blitz in a food processor until creamy. Serve with salt and pepper and chives chopped over the top.

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