Spiced Parsnip Soup
Serve with either herb bread or tomato scones.
Servings: 4
Calories: 175kcal
Cost: 17p
Equipment
- mixing bowl
- large mixing spoon
- small sharp knife
- saucepan
- stick blender
Ingredients
- 100 g onion chopped
- 1 clove garlic crushed
- 200 g parsnips chopped, no need to peel
- 200 g potatoes chopped, no need to peel
- 150 ml milk
- 2 tblsps veg oil
- 1 stock cube
- 1 tsp mild curry powder a heaped spoon
Metric - US Customary
Instructions
- 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.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 265mg | Potassium: 484mg | Fiber: 4g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 1mg
