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Ingredients of Curried Parsnip Soup from the cupboard:
- Make ready 1 tbsp oil
- Make ready 1 - onion, chopped
- Need 3 cloves garlic, chopped
- Require 2-3 - parsnips, diced
- Need 1 - carrot, diced
- You need 1 medium potato, in small chunks
- Prepare 1 tsp (rounded) hot madras curry powder
- Make ready 1 tsp ground coriander
- Give 1 litre for vegetable stock. “Marigold” is fine
Curried Parsnip Soup from the cupboard how to cook:
- 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.
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