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Saved by 605 cook(s)
Easy
Ready in
35 mins
Picture by:
Diana
A delicious simple soup without too much heat, excellent as a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread.
Ingredients
Serves: 4
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2 tablespoons butter
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1 onion, chopped
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2 large parsnips, peeled and chopped into 1 cm cubes
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1 clove garlic, finely chopped
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750ml boiling water
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1 stock cube
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2 teaspoons curry powder
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100ml double cream
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Salt and pepper
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Dried chilli pepper flakes or paprika to garnish
Preparation method
Prep: 10 mins
|Cook: 25 mins
| 1. |
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavours. |
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| 2. |
Boil the water in the kettle and mix with stock cube in a separate jug. Add to pan and stir well. |
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| 3. |
Simmer for 15 mins until parsnips are soft and easy to break with a wooden spoon. |
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| 4. |
Take off the heat and blend with hand mixer or food processor. |
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| 5. |
Stir in the cream and warm through. |
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| 6. |
Season to taste and garnish with the chilli flakes or paprika. |
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Nutrition
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Calories 256.6 kcal
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Protein 2.7 g
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Sugars 8 g
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Total Fat 17.4 g
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Saturated Fat 10.5 g
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Salt 473.4 mg
Provided by:Allrecipes
Last updated:
10 May 2013
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Spicy parsnip soup
