PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 90 Kcal
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- 375 g (12 oz) parsnips, scraped and chopped
- 1 onion, chopped
- 600 ml (1 pint) Chicken Stock
- 1 teaspoon mild curry powder
- Salt and pepper
- Natural yogurt (optional)
- Coriander leaves (optional)
- Melba toast, to serve
1 Place the parsnip and onion in a large saucepan with the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes, or until the parsnips are tender
2 Remove from the heat and allow to cool slightly, then puree in a blender or food processor, or press through a fine sieve, and stir in the curry powder.
3 Return the soup to a clean pan and reheat. Serve hot.
Curried Carrot Soup: Substitute carrots for the parsnips. Increase the quantity of curry powder if a hotter flavour is liked.
- Calories: 90 Kcal
- Protein: 3 (g)
- Fat: 2 (g)
- Carbs: 17 (g)