• Laura Carbery

Curried Parsnip Soup

Seems like I may end up writing a “Covid 19 Soup Cookbook” as this is all I’m getting to make 🤪 - quick, nutritious and made with generally readily available ingredients! Enjoy!

Prep: 10 mins

Cook: 35 mins

Serves: 4


INGREDIENTS:

1 tbsp olive oil 1 red onion, finely chopped

2 garlic cloves, crushed

1 celery stick, finely chopped

2 tsp cumin

1 tsp mild curry powder

1 tsp turmeric

500g parsnips, peeled and cut into chunks

1.4 L low salt vegetable or chicken stock


METHOD:

1. Heat 1 tbsp olive oil in a large saucepan and add the onions, garlic and celery. Cook gently for about 5 minutes. 2. Add the spices and cook for another minute before adding the chopped parsnips and stock. 3. Bring to the boil, then place the lid on and reduce to a simmer for approx. 30 minutes. 4. Whizz until smooth and serve.


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© 2017 Hungry Munchkins by Laura Carbery

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