Spicy leek and parsnip soup

4 cooks are planning to make this
Gary Waite
Gary Waite @cook_20376404

One of the 1001 Recipes for pan or wok cards . Am sharing this Recipe because adding Curry Powder to some soups seems like a good idea . Don't have too make the Parsnip soup spicy and can substitute the Leeks for Onions , can make a large batch rather than the small amount mentioned . Keep the oven on at Gas Mark 5 and drink the homemade soup throughout the day

Read more
Edit recipe
See report
Share

Ingredients

25 minutes
  1. 2leeks
  2. 450g/ 1 lb parsnips
  3. 450g/ 1 lb all-purpose potatoes, such as Desiree
  4. 50g/ 2oz butter
  5. 1 teaspoonmedium curry powder, plus extra for garnish
  6. 750ml/ 1 1/4 pints vegetable stock
  7. 600ml/ 1 pint milk
  8. 4 tablespoonsGreek-style yoghurt
  9. 25g/ 1oz dried vegetable chips, such as parsnips, potatoes and carrots

Cooking Instructions

25 minutes
  1. 1

    Trim the leeks. Wash thoroughly in cold water, removing any dirt and grit. Trim and cut into fine slices. Peel the parsnips and potatoes, then cut into 2.5cm/ 1 in. dice

  2. 2

    Melt the butter in a large saucepan over a low heat. Add the leeks and curry powder and cook for 1 minute, stirring continuously. Stir in the chopped parsnips and potatoes

  3. 3

    Add the stock and milk to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender

  4. 4

    Transfer the soup to a blender or food processor. Blend until smooth. Spoon into 4 soup bowls. Spoon over the yoghurt, top with vegetable chips and sprinkle with curry powder. Serve

  5. 5

    Cook's tip : To freeze the soup, omit the yoghurt and vegetable chips and seal in a rigid container. Freeze for up to 4 months

Reactions

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Comments

Written by

Gary Waite
Gary Waite @cook_20376404
on

Similar Recipes