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Curried parsnip soup recipe



Curried parsnip soup recipe from grannyscott

dairy free egg free nut free can make in advance ok to freeze vegetarian low fat
Category Soup recipes
Serves6 to 8 people
Prep time15 mins
Cook time25 mins

gransnetter ratings

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Ease of cookingn/a
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Ingredients

50g (2oz) butter
110g (4oz) onions (roughly chopped)
i garlic clove (crushed)
375g (13oz) parsnips
1 carrot (roughly chopped)
1 med. sized potato (roughly chopped)
Salt & freshly ground pepper
1 tbsp plain flour
1 heaped tsp curry powder (hot or med. to own taste)
1.2 litres (2 pints) chicken or vegetable stock (can be made with stock cubes)
150ml (1/4 pint) creamy milk or hot water (if no dairy diet)
Garnish: croutons, chives/parsley

Method

1. Melt butter in large pan and add onion, garlic, parsnip, carrot & potato. Season with salt & pepper & toss until coated with butter.
2. Cover & cook on gentle heat (about 10mins) until tender
3. Stir in flour & curry powder
4. Gradually stir in stock & simmer until parsnip is cooked
5. Liquidise
6. Stir in milk/hot water to consistency you like. Serve with croutons & sprinkle with the parsley/chives

gransnetter Reviews

From: grannyscott on Thu 29-Nov-12 18:45:48 Overall rating: 0.0
It's a really tasty, filling soup and a good way to get vegetables into you. If children are eating this be aware of strength of curry powder you use. A medium powder gives a good taste. A real family favourite here. If you are out on Boxing Day for a walk will go great in a flask for a warming drink.