Curried Parsnip Soup

Recipe by JustJanS
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
  • Add the garam masala and chili and cook for about 30 seconds.
  • Add the flour mixing well and cook stirring constantly for a further 30 seconds.
  • Stir in the stock, lemon juice and rind and bring to the boil.
  • Reduce the heat and simmer for 20 minutes.
  • Remove some of the vegetable pieces and set aside.
  • Puree the remaining soup then return to the saucepan with the reserved vegetables.
  • reheat.
  • Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.
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