Pour in the cream and reheat just before serving. Blend the soup until smooth using a handheld liquidiser or a food processor then stir in the curry powder salt and pepper.

Easy Curried Parsnip Soup Recipe Soup Maker Recipes Soup Maker Recipes Morphy Richards Soup Maker

Ingredients 4 parsnips 2 tbsp olive or rapeseed oil 1 onion 2 garlic cloves 2 tsp curry powder mild or medium 750 ml vegetable stock 50 ml dairy-free cream.

Curry parsnip soup. Add the onion celery sticks garlic and ginger and cook for 5 minutes. Stir in the flour curry powder stock garlic salt and pepper. METHOD Heat the butter and oil in a saucepan large enough to hold the vegetables.

Bring to the boil then reduce the heat and simmer until the vegetables are tender about 20 to 25 minutes. Replace the parsnips with potatoes for a super easy store cupboard soup. Put the parsnips milk and curry powder in a pan and bring to the boil before reducing to a simmer for five minutes.

Ladle into warmed bowls and serve immediately. Cook the onion and parsnips until golden and tender about 5 minutes. Add the garlic and spices and cook for 2 mins.

Curried parsnip soup This hot and spicy soup is a great winter warmer. Deep fry the peelings until they are crispy then drain place on a paper lined plate. Method 1 Heat the olive oil in a pan over a medium heat.

Stir in the flour and curry powder and gradually incorporate the hot chicken stock. Add the parsnips stock and season. Add the onion and garlic and sauté until soft then add the curry powder and parsnips.

Melt the butter in a saucepan over medium heat. Simmer with the lid on until the parsnip is fully cooked liquidise taste and correct the seasoning add creamy. Leave to simmer for about 30-40 mins or until the parsnips are soft.

Bring to the boil reduce to a simmer and cook until soft 10 to 15 minutes. Combine the parsnips onion and stock in a large saucepan. Heat the butter and oil in a heavy pot cook the onions until they are soft.

Carefully blend until smooth.

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