Clarissa Johal: #MeatlessMonday - Curried Parsnip Soup #vegetarian

Monday, February 8, 2016

#MeatlessMonday - Curried Parsnip Soup #vegetarian

Here's a great recipe for a cold winter's evening. Parsnips are high in vitamins and minerals, especially potassium. They also contain antioxidants and both soluble and insoluble dietary fiber. Enjoy!

Photo courtesy of Alpha via Flickr
Curried Parsnip Soup

1-1/2 oz butter
1 medium onion, sliced
1-1/2 lbs parsnips, peeled and finely diced
1 tsp curry powder
1/2 tsp ground cumin
2-1/2 pints vegetable stock
5 fl oz cream
Salt and pepper to taste
paprika to garnish

1. Heat the butter in a large pan, and saute the onion and parsnip together for about 3 minutes.
2. Stir in the curry powder and cumin and saute for another 2 minutes.
3. Add the stock and bring to the boil. Reduce heat and simmer (covered) for about 45 minutes, until the vegetables are tender.
4. Cool slightly. Use a draining spoon to place the vegetables in a blender, add a little stock and puree until smooth.
5. Return to the pan. Adjust seasoning and add the cream. Reheat to serving temperature but do not boil. Serve sprinkled with paprika.

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