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The ingredients needed to cook Curried Parsnip Soup from the cupboard:
- Provide 1 tbsp oil
- Get 1 onion, chopped
- Get 3 cloves garlic, chopped
- Take 2-3 parsnips, diced
- Take 1 carrot, diced
- Prepare 1 medium potato, in small chunks
- Get 1 tsp (rounded) hot madras curry powder
- Prepare 1 tsp ground coriander
- Use 1 litre vegetable stock. “Marigold” is fine
Steps 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.
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