Curried parsnip soup

Curried parsnip soup


Whether you dress it up for dinner with friends, or prefer it as a weeknight meal, this warming curried parsnip soup will be a hit anyway you spice it.

The ingredient of Curried parsnip soup

  1. 20g unsalted butter
  2. 1 tablespoon yellow mustard seeds
  3. 1 tablespoon Madras curry powder
  4. 1/2 teaspoon ground turmeric
  5. 2 leeks (white part only), sliced
  6. 4 parsnips, peeled, sliced
  7. 1L (4 cups) hot water or Massel chicken style liquid stock
  8. Dash of pure cream (optional)
  9. 12 fresh curry leaves (see Notes)
  10. 2 parsnips, peeled, trimmed, cut lengthways into quarters (and crossways if very long)
  11. 1 tablespoon olive oil
  12. 1 tablespoon runny honey

The instruction how to make Curried parsnip soup

  1. str_replace('ufeff','',For the parsnips, preheat the oven to 220C. Spread pieces on a baking tray, toss with oil and roast for 30 minutes, turning once or twice, until tender. Toss with honey and roast for a further 5 minutes or until crisp and caramelised.)
  2. str_replace('ufeff','',Meanwhile, melt the butter in a large saucepan over medium heat. Add the mustard seeds, curry powder and turmeric and cook, stirring, for 1 minute. Add the leek and cook, stirring, for 5 minutes, then add parsnip and toss well to coat.)
  3. str_replace('ufeff','',Add hot water or stock, season, then simmer over medium heat for 20 minutes until parsnips are tender. Cool for 5 minutes, then whiz in a blender, in batches, until smooth and creamy. (Add a dash of cream if you like.))
  4. str_replace('ufeff','',Return the soup to the pan with the curry leaves and heat through over low heat. Divide among bowls and serve topped with honey-roasted parsnips.)

Nutritions of Curried parsnip soup

fatContent: 124.28 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 2 grams protein


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