Curried Parsnip Soup
This is a comfort soup which is perfect on a cold winter day.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 Servings 1x
- Category: Lunch
- Method: boiled
- Cuisine: British
Ingredients
Scale
- 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
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic and spiv=ces and cook for 2 minutes.
- Add the parsnips, stock pot, and water and bring to the boil. Turn down the heat and simmer gently for 1 hour.
- Blend the soup using hand blender and season with salt and pepper.
- 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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