Curried Parsnip Soup from the cupboard
Curried Parsnip Soup from the cupboard

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, curried parsnip soup from the cupboard. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Curried Parsnip Soup from the cupboard is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Curried Parsnip Soup from the cupboard is something that I have loved my whole life.

The classic combination of sweet parsnip and warm spices is a winner in this velvety smooth curried parsnip soup. It has definitely tipped over into soup season this week hasn't it?! Downpours, flooding, digging out the raincoats and umbrellas from the depths of the coat cupboard… we've even lit our fire for the first time since last winter! Method Dice the parsnips, chop the onions and crush the garlic.

To get started with this particular recipe, we must prepare a few components. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Curried Parsnip Soup from the cupboard:
  1. Get 1 tbsp oil
  2. Make ready 1 onion, chopped
  3. Take 3 cloves garlic, chopped
  4. Make ready 2-3 parsnips, diced
  5. Make ready 1 carrot, diced
  6. Prepare 1 medium potato, in small chunks
  7. Make ready 1 tsp (rounded) hot madras curry powder
  8. Take 1 tsp ground coriander
  9. Make ready 1 litre vegetable stock. “Marigold” is fine

In a large saucepan, saute onion and carrot in butter until onion is tender. Method Add the onion, garlic and parsnip, and season with salt and freshly-ground pepper. For Curried Parsnip Soup You Will Need. Don't try to make this soup in June, it will just taste of disappointment.

Steps to make Curried Parsnip Soup from the cupboard:
  1. Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
  2. Add the garlic, gently stir and fry for a further 2 minutes.
  3. Add the parsnips, carrot and potato. Thoroughly but gently stir.
  4. Add the curry powder and dried coriander, stir then add the stock.
  5. Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
  7. Serve piping hot with your choice of bread.

For Curried Parsnip Soup You Will Need. Don't try to make this soup in June, it will just taste of disappointment. You can use that parsnip which has gone a bit rubbery. Use the white and green parts in this soup. Place all the soup ingredients with the exception of the stock and cream into a roasting tray.

So that’s going to wrap this up for this special food curried parsnip soup from the cupboard recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!