Curried Parsnip Soup

by Catriona Huntly /

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Curried Parsnip Soup

This is a comfort soup which is perfect on a cold winter day.

  • Author: Mairi Huntly
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 Servings
  • Category: Lunch
  • Method: boiled
  • Cuisine: British

Ingredients

  • 700g parsnips, peeled and chopped
  • 2 large onions, peeled and chopped
  • 2 garlic cloves, crushed
  • 1 tsp olive oil
  • 1 tbsp medium curry powder
  • 1 tsp ground cumin, coriander, turmeric and ginger
  • 1 vegetable stock pot
  • 1 litre boiling water
  • Salt and pepper
  • Crushed chilli flakes

Instructions

  1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes until softened.
  2. Add the garlic and spiv=ces and cook for 2 minutes.
  3. Add the parsnips, stock pot, and water and bring to the boil. Turn down the heat and simmer gently for 1 hour.
  4. Blend the soup using hand blender and season with salt and pepper.
  5. Serve with a sprinkling of chilli flakes.

Notes

Food portions

F&V 4.5

F 0.5

Extras 27 Kcals

Nutrition

  • Calories: 215Kcals
  • Sugar: 17g
  • Fat: 4.1g
  • Saturated Fat: 0.9g
  • Carbohydrates: 33g
  • Fiber: 12g
  • Protein: 5.3g

Keywords: Healthy Lunch

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appeared first on Mairi Huntly
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