Curried Parsnip Soup from the cupboard
Curried Parsnip Soup from the cupboard

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, curried parsnip soup from the cupboard. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Curried Parsnip Soup from the cupboard is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Curried Parsnip Soup from the cupboard is something which I have loved my entire life.

This delicious curried parsnip soup is accompanied by homemade vegetable chips. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.

To begin with this particular recipe, we must prepare a few components. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Curried Parsnip Soup from the cupboard:
  1. Get 1 tbsp oil
  2. Get 1 onion, chopped
  3. Take 3 cloves garlic, chopped
  4. Take 2-3 parsnips, diced
  5. Take 1 carrot, diced
  6. Take 1 medium potato, in small chunks
  7. Prepare 1 tsp (rounded) hot madras curry powder
  8. Get 1 tsp ground coriander
  9. Prepare 1 litre vegetable stock. “Marigold” is fine

Curried Parsnip Soup - and a summary. Here is the summary I took from this on how to be successful at something - from learning a new skill or losing weight, to succeeding in a hobby or About Dave. From the UK to Germany with many stops along the way. Food without meat is the best type of food.

Steps to make Curried Parsnip Soup from the cupboard:
  1. Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
  2. Add the garlic, gently stir and fry for a further 2 minutes.
  3. Add the parsnips, carrot and potato. Thoroughly but gently stir.
  4. Add the curry powder and dried coriander, stir then add the stock.
  5. Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
  7. Serve piping hot with your choice of bread.

This Curried Parsnip Soup is a fantastic choice for a chilly day and is great if you're counting calories or following a plan like Weight Watchers. Soups are sooo easy to make and they're a fantastic choice for a low calorie or Points lunch or dinner. This Curried Parsnip Soup is quite thick. Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip. Irish Parsnip Soup is creamy and comforting with a hint of curry spice and a light sweetness from apples.

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