Curried Parsnip Soup from the cupboard
John A @JohnA
This is another quick recipe and uses ready-mixed spices and stock, etc. for those of us who currently can’t go out shopping. This is of medium strength: just increase or decrease the curry powder if wished. Fresh coriander is not on the ingredients list but, if you happen to have any, a little sprinkled on the soup bowls is a bonus.
Open in Cookpad AppCooking Instructions
- 1
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.
- 2
Add the garlic, gently stir and fry for a further 2 minutes.
- 3
Add the parsnips, carrot and potato. Thoroughly but gently stir.
- 4
Add the curry powder and dried coriander, stir then add the stock.
- 5
Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
- 6
Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
- 7
Serve piping hot with your choice of bread.
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Written by
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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