Curried Parsnip Soup (From Good Housekeeping)
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 42.52 g butter
- 1 onion, peeled & sliced
- 680.38 g parsnips, peeled, cored & finely diced
- 4.92 ml curry powder
- 2.46 ml ground cumin
- 946.38 ml chicken stock or 946.38 ml vegetable stock
- salt & pepper
- 5 fluid ounce single cream or 5 fluid ounce creme fraiche
- paprika, to garnish
directions
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
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