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Curried Parsnip Soup

A hearty and warming soup, perfect for cooler weather
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: English
Keyword: curried parsnip soup, parsnip soup, soup
Servings: 4
Calories: 197kcal
Cost: £1.60

Equipment

  • Knife
  • Chopping board
  • Bowl
  • Baking tray
  • Large pot
  • Garlic press
  • Blender

Ingredients

  • 500 g Parsnips, diced
  • 2 tbsp Olive oil
  • 2 tsp Curry powder
  • 2 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Turmeric
  • 1 Red onion, sliced
  • 2 Garlic cloves, minced
  • 1/4 Can of light coconut milk

Instructions

  • Pre heat oven to 180c.
  • Add the parsnips, olive oil, spices and garlic powder to a bowl and combine. Spread out onto a baking tray and roast for 30 minutes.
  • In a large bowl cook the onions and garlic in a little oil until softened, then add the chicken stock and simmer on low heat.
  • Add the roasted parsnip to the pot along with the coconut cream and cook for another 5 minutes.
  • Blend into soup and serve with buttered sourdough toast.