Open in Cookpad AppCooking Instructions
- 1
Dice onion and parsnips. Add to frying pan with oil and cook for 5-10 minutes until veg have softened. Add garlic and cook 1 further minute.
- 2
Add curry powder and chilli and stir on heat. Add flour and stir well. Cook 30 seconds.
- 3
Crumble in stock cube, lemon rind and juice and slowly add stock while stirring.
- 4
Boil for 5 minutes then reduce heat and simmer for 20 minutes.
- 5
Cool soup before blending until smooth. Then reheat to desired temperature and serve with bread or croutons.
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I am a working mum of four and I love cooking and baking. I love quick, convenient, comforting food. I also hate waste and love to use leftovers to make another delicious meal.
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