Curried Parsnip Soup
Servings: 4
Calories: 128kcal
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Ingredients
- 1 onion
- 1 clove garlic (or 1 tsp garlic powder)
- 1 tbsp olive oil
- 14 oz (400 g) parsnips (14oz = 400g)
- 2 cups (500 ml) vegetable broth (2 cups = 500ml)
- 1 tsp cumin, ground
- 1 tsp coriander (ground)
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp cinnamon (ground)
- 2 tbsp water
- Salt and pepper to taste
Optional
- serve with some tasty wholegrain bread to make it a full meal.
Instructions
- Heat the olive oil to a medium heat in a deep saucepan.
- Peel and dice the onion. Fry the cumin and coriander for about a minute and then add the onion.
- Fry for about five minutes, until soft.
- While that’s cooking, roughly chop the parsnips. Peel them if the skin looks manky, otherwise just give them a good scrub first.
- Add the garlic, cinnamon, turmeric, chili powder and a tbsp or two of water.
- After a minute or so, add the parsnips.
- Add the vegetable broth, stir well, stick a lid on the pan and bring to a boil.
- Bring it back down to a gentle simmer and cook for about twenty minutes.
- Finally, using a hand blender give the soup a quick blitz. It should be thick but not lumpy.
- If you don’t have a hand blender you can also use a food processor, nutribullet or even smoothie machine.
Nutrition
Calories: 128kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 488mg | Potassium: 421mg | Fiber: 6g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg