Spicy Parsnip and Carrot Soup

“This is from a Good Housekeeping book called Healthy Eating...very easy to make”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
  2. Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
  3. Stir in the stock and milk. Season with salt and pepper.
  4. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
  5. Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
  6. Reheat gently to serve.

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