Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, curried parsnip soup from the cupboard. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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.
Curried Parsnip Soup from the cupboard is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Curried Parsnip Soup from the cupboard is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Curried Parsnip Soup from the cupboard:
- Take 1 tbsp oil
- Prepare 1 onion, chopped
- Prepare 3 cloves garlic, chopped
- Prepare 2-3 parsnips, diced
- Make ready 1 carrot, diced
- Make ready 1 medium potato, in small chunks
- Take 1 tsp (rounded) hot madras curry powder
- Prepare 1 tsp ground coriander
- Make ready 1 litre 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. Curried Parsnip Soup is one of those.
Instructions to make Curried Parsnip Soup from the cupboard:
- 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.
This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it. The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's. Узнать причину. Закрыть. 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.
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