This is a delicious soup. Mildly spicy and creamy, a lovely cold weather lunch, filling, warming and tasty. On meal plan 4, we have 2 soups during the week, this one and a green pea soup. To serve with them we have either herb bread or tomato scones. It is your choice what you have with which soup
If you’re not doing the meal plan you can suit yourself what you have with it of course 🙂
Curried Parsnip Soup
Makes 4 portions, freezes well
1 med onion, 100g, chopped, Asda 2kg/£1.18 6p
1 clove garlic, crushed, 25p/bulb, 5p
200g parsnip, chopped, no need to peel, 500g/75p, 30p
200g potato, chopped, no need to peel, Asda 2.5kg/£1, 8p
150ml UHT value milk, 53p/litre, 8p
2tblsp veg oil, £1.25/litre, 4p
1 stock cube, 10/20p, 4p
Heaped tsp KTC mild curry powder, 49p, 2p, if you are following meal plan 4, there is plenty of this available, so use more if you like.
Sauté the onion, garlic, parsnip and potato in the oil until soft. Add the curry powder and sizzle for a couple of minutes to bring out the flavour of the spices.
Add stock cube and a litre of water. Simmer for 20 minutes. Add the milk and whizz until smooth
Adjust the seasoning with salt and pepper, and more curry powder if you like. Add more water if you like a thinner soup
Some chopped chives or parsley would be nice on top of this, or a swirl of something creamy.
per serving of soup (no scone/herb bread) 166 calories, 3g protein, 9g fat, 16g carbs
[click_to_tweet tweet=”Curried parsnip soup. Great for using leftovers,or fresh ones. An extremely cheap meal” quote=”Curried parsnip soup. Great for using leftovers,or fresh ones. An extremely cheap meal”]