Register
Curried Parsnip Soup
Cook Time
30 Minutes
Ingredients
8
Looking for some parsnip recipes to use up some seasonal produce? Parsnips are perfect for blitzing into a soup, as they become wonderfully creamy when cooked and pureed. Our parsnip soup is incredibly quick to make, as chopping the vegetables into cubes speeds up the cooking process. A pint of milk enhances the creaminess even further, while our Medium Curry Powder adds the perfect balance of coriander, turmeric, ginger and fenugreek in a simple shake of the bottle. Serve this winter warmer with a big hunk of crusty white bread to mop it all up. This soup is well suited for freezing, so whip up a big batch and enjoy it over and over again.
Ingredients
-
-
50 gram (2 ounce) butter
-
675 gram (1½ pound) parsnips, cubed
-
1 onion, chopped
-
2 teaspoon Medium Curry Powder
-
600 millilitre (1 pint) chicken stock
-
600 millilitre (1 pint) milk
-
Schwartz Sea Salt to season
-
½ teaspoon Black Peppercorns Mill
Key Products
Instructions
- 1 Melt the butter in a large saucepan and fry the vegetables for 3-4 minutes. Add the Curry Powder, cook for a further minute.
- 2 Add the liquid and salt to taste. Bring to the boil. Cover and simmer for 10-15 minutes until parsnips are tender. Cool slightly.
- 3 Purée in a liquidizer or food processor. Stir in the Pepper.
More To Savour
