Curried Parsnip Soup

by

Octopus Publishing

POSTED Thu, March 21, 2019

Serves

4

Total Time

45 MINS

Calories

246

Sweet parsnips pair beautifully with curry spices in this creamy, moreish soup.

recipe-image

    INGREDIENTS


  • Curry powder icon
    Curry powder

    1 tablespoon (about 6 g)

  • Cumin seeds icon
    Cumin seeds

    1 teaspoon (about 2.1 g)

  • Parsnip icon
    Parsnip

    750 g (about 7 ½)peeled, chopped

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Plain yogurt icon
    Plain yogurt

    as needed

  • Cilantro icon
    Cilantro

    as needed

  • Butter icon
    Butter

    25 g (about 1 ¾ tablespoons)

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Ginger icon
    Ginger

    1 tablespoon (about 5.55 g)

  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Vegetable stock icon
    Vegetable stock

    1 L (about 1 kg)

    METHOD


  • 1. Add butter and sunflower oil to a clean large saucepan
  • 2. Melt
  • 3. Add garlic clove, ginger and onion to the large saucepan
  • 4. Cook until softened - approx 5 min, medium heat
  • 5. Stir in curry powder and cumin seeds to the large saucepan
  • 6. Cook - 2 min
  • 7. Add vegetable stock to the large saucepan
  • 8. Stir in parsnip to the large saucepan
  • 9. Boil and cover
  • 10. Simmer until tender - approx 25 min
  • 11. Season with salt & pepper
  • 12. Blend with stick blender until smooth
  • 13. Serve with plain yogurt
  • 14. Garnish with cilantro

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