Recipe: Delicious Curried Parsnip Soup from the cupboard
Curried Parsnip Soup from the cupboard. This hot and spicy soup is a great winter warmer. Replace the parsnips with potatoes for a super easy store cupboard soup. This is of medium strength: just increase or decrease the curry powder if wished.
We had some bread in the freezer for making the croutons and the curry powder is a good addition just to take the edge off the sweetness of both vegetables. This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. You can have Curried Parsnip Soup from the cupboard using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Curried Parsnip Soup from the cupboard
- You need 1 tbsp of oil.
- It’s 1 of onion, chopped.
- Prepare 3 cloves of garlic, chopped.
- Prepare 2-3 of parsnips, diced.
- Prepare 1 of carrot, diced.
- It’s 1 of medium potato, in small chunks.
- It’s 1 tsp of (rounded) hot madras curry powder.
- You need 1 tsp of ground coriander.
- Prepare 1 litre of vegetable stock. “Marigold” is fine.
Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls. Both of them have their own brand of spiciness which work oh so well against the parsnip.
Curried Parsnip Soup from the cupboard instructions
- 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..
- Add the garlic, gently stir and fry for a further 2 minutes..
- Add the parsnips, carrot and potato. Thoroughly but gently stir..
- Add the curry powder and dried coriander, stir then add the stock..
- Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft..
- Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better..
- Serve piping hot with your choice of bread..
Momentarily, I hovered over my masala dabba (Indian spice box) and was about to turn this into a curried soup but my pretty tin of smoked paprika entered my peripheral vision and I put the garam masala and turmeric back this time. This is of medium strength: just increase or decrease the curry powder if wished. Fresh coriander is not on the ingredients list but, if. In a large saucepan, saute onion and carrot in butter until onion is tender. This isn't clever cooking, it's about using what is in the store cupboard.