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curried parsnip soup

#1
free on EE
free on Green
4 syns on Red

This is a lovely soup and can be frozen.

2 onions peeled and chopped
fry light
2 cloves of garlic, peeled and crushed
1tsp mild curry powder
1tsp ground cumin
1tsp ground coriander
1tsp turmeric
1tsp ground ginger
1.2 litres veg stock
700g parsnips, peeled and diced
salt and pepper

Fry onions in fry light till soft, add garlic, curry powder and spices and fry for around 3 min adding a little stock if it becomes to dry.

Add parsnips and rest of stock to pan, bring to boil. Reduce heat to a simmer and cook gently for about an hour.

Remove pan from heat and allow to cool a little before transfering soup into processor, season if needed and blend, I like it smooth but thats up to you.

Return soup back to pan and gently heat back up.

If you would like abit of a kick you can add Tabasco at this point.

Serve - Yummy, hope you all enjoy.
 
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