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This delicious curried parsnip soup is accompanied by homemade vegetable chips. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
Alright, don’t linger, let’s task this curried parsnip soup from the cupboard menu with 9 elements which are definitely easy to acquire, and we have to process them at the very least through 7 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Curried Parsnip Soup from the cupboard:
- Make ready 1 tbsp - oil
- Provide 1 for onion, chopped
- Require 3 cloves of garlic, chopped
- Prepare 2-3 of parsnips, diced
- Provide 1 carrot, diced
- Need 1 of medium potato, in small chunks
- Prepare 1 tsp of (rounded) hot madras curry powder
- Require 1 tsp ground coriander
- Provide 1 litre of vegetable stock. “Marigold” is fine
Food without meat is the best type of food. This Curried Parsnip Soup is a fantastic choice for a chilly day and is great if you're counting calories or following a plan like Weight Watchers. Soups are sooo easy to make and they're a fantastic choice for a low calorie or Points lunch or dinner. This Curried Parsnip Soup is quite thick. Узнать причину. Закрыть.
Curried Parsnip Soup from the cupboard start cooking:
- Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
- Add the garlic, gently stir and fry for a further 2 minutes.
- Add the parsnips, carrot and potato. Thoroughly but gently stir.
- Add the curry powder and dried coriander, stir then add the stock.
- Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
- Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
- Serve piping hot with your choice of bread.
Curried Parsnip Soup Recipe by Luci Lock. Natural health physician and Mercola.com founder Dr. Joseph Mercola shares a video of Luci Lock and she demonstrates a simple healthful soup recipe using parsnips and curry. By Sophie Godwin - Cookery writer. Treat dinner guests to healthy, spiced soup shots - they make great canapés.
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