A few weeks ago a friend gave me a delicious spicy parsnip soup for lunch, so being me I had to try and recreate it. I think I managed it. It really is moreish and very filling. Remember that with soups it is easy to play around with the quantities so if there is something you don’t like then replace it or if you particularly like something add more, you can’t really go wrong with soup. This is very quick and easy.
Ingredients
- 750g parsnips, peeled and chopped
- 1 large onion, chopped finely
- 1 large potato chopped
- 1 tbsp oil
- 2 teaspoons mild curry powder
- 500ml vegetable stock
- 1 large tbsp cornflour mixed with a little water
- 200ml double cream or replace with natural yogurt ( it isn’t the same but it’s good enough if you are trying to reduce fat intake)
- black pepper
Heat the oil in a large saucepan- Add the onions and cook gently to soften for five minutes without allowing the onions to brown
- Add the curry powder and stir to coat the onions
- Add the parsnip, potato, cornflour mixture and vegetable stock
- Bring to the boil stirring well and then simmer for approximately 20 minutes or until the vegetables are cooked
- Allow to cool slightly and then liquidise until smooth
- Return the soup to the pan, add the cream or yogurt and heat gently.
- Add pepper to taste
Gluten free if GF stock is used and vegetarian
made the curried parsnip soup for dinner today, It was lovely, thanks for sharing the recipe.
thanks for letting me know, so pleased you like it. I always worry that others won’t like so much as I am easily pleased. 🙂
I love making soup and I like parsnips, so will definitely give this one a go. Thanks x
I fancy some right now, must get some parsnips tomorrow. 🙂
That looks great. I might try it in my slow cooker actually
Thanks, that’s a good idea. 🙂