Curried Parsnip Soup

This simple curried parsnip soup will warm you from the inside out. Lightly spiced and fragrant it makes the most of the sweet earthy flavour of delicious parsnips in season.

Course Lunch, Soup

Cuisine English

Prep Time 5

Cook Time 20

Servings

Calories 173kcal

Author Chris Mosler | Thinly Spread

Ingredients

1 tbsp vegetable oil
1 large leek roughly chopped
600 g parsnips roughly chopped, no need to peel
1 tbsp crushed garlic
1 tbsp grated ginger
1 tbsp mild curry powder
1/4 tsp grated nutmeg plus more to taste
600 ml vegetable stock plus extra as needed
salt and pepper to taste

UK Measurements - US Measurements

Instructions

Heat the oil in a large saucepan and gently fry the chopped leeks until soft.
Add the chopped parsnips, garlic, ginger, curry powder and nutmeg.
Stir to coat all the vegetables with the spices.
Add the stock and bring to a boil.
Simmer for 10 - 15 minutes until the parsnips are soft.
Blend using a stick blender until smooth, add more water or stock to thin as needed.
Add salt and pepper and more nutmeg to taste.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition