Spiced parsnip soup
Parsnips blended with curry powder into a smooth, sweet-spiced soup. It is mellow rather than hot, and the coriander on top gives it a fresh edge.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder and vegetable stock cube.
Method
- Peel the parsnips and cut them into 2 cm chunks, taking out any woody core. Chop the onion and crush the garlic.
- Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic and curry powder for 1 minute.
- Tip in the parsnips and turn them over until coated in the spices.
- Crumble in the stock cube and pour in 600 ml of boiling water. Bring to the boil, then simmer for 20 minutes, until the parsnips are completely soft.
- Blend with a stick blender until smooth. Stir in the oat milk, add salt and pepper to taste, and warm through. Add a little water if you want it thinner.
- Roughly chop the coriander and scatter it over each bowl.
Tip Check each parsnip for a woody core and cut it out. Leftover soup freezes well in portions for a quick lunch.
Per portion
| Energy | 276 kcal |
| Protein | 5 g |
| Carbohydrate | 36 g |
| of which sugars | 17 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 12 g |
| Salt | 2.21 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- parsnip3
- onion1
- garlic2 cloves
- curry powder2 tsp
- vegetable stock cube1
- oat milk100 ml
- olive oil1 tbsp
- coriander½ bunch
