Spicy leek and parsnip soup
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
Open in Cookpad AppCooking Instructions
- 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
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
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
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
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
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