Curried Parsnip Soup

Whether you dress it up for dinner with friends, or prefer it as a weeknight meal, this warming curried parsnip soup will be a hit anyway you spice it.

The ingredient of Curried Parsnip Soup

  • 20g unsalted butter
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon madras curry powder
  • 1 2 teaspoon ground turmeric
  • 2 leeks white part only sliced
  • 4 parsnips peeled sliced
  • 1l 4 cups hot water or massel chicken style liquid stock
  • dash of pure cream optional
  • 12 fresh curry leaves see notes
  • 2 parsnips peeled trimmed cut lengthways into quarters and crossways if very long
  • 1 tablespoon olive oil
  • 1 tablespoon runny honey

The Instruction of curried parsnip soup

  • for the parsnips preheat the oven to 220c spread pieces on a baking tray toss with oil and roast for 30 minutes turning once or twice until tender toss with honey and roast for a further 5 minutes or until crisp and caramelised
  • meanwhile melt the butter in a large saucepan over medium heat add the mustard seeds curry powder and turmeric and cook stirring for 1 minute add the leek and cook stirring for 5 minutes then add parsnip and toss well to coat
  • add hot water or stock season then simmer over medium heat for 20 minutes until parsnips are tender cool for 5 minutes then whiz in a blender in batches until smooth and creamy add a dash of cream if you like
  • return the soup to the pan with the curry leaves and heat through over low heat divide among bowls and serve topped with honey roasted parsnips

Nutritions of Curried Parsnip Soup

fatContent: 124 28 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 2 grams protein
sodiumContent: n a

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