Curried Parsnip and Coriander Soup
User Reviews
4.9
26 reviews
Excellent
Curried Parsnip and Coriander Soup
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A divinely tasty curried parsnip soup with red chilli, coconut milk and fresh coriander!
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Ingredients
- 40 g butter unsalted
- 1 tbsp rapeseed oil
- 1 red chili pepper de-seeded & finely chopped
- 1 garlic crushed, large clove
- 1 red onion finely chopped, large
- 700 g parsnip roughly chopped
- 1 tbsp mild curry powder brand: Schwartz
- ½ tsp ground cumin brand: Schwartz
- 1.2 L chicken stock or vegetable stock
- 35 g coconut milk powder to mix with 150 ml warm water
- 15 g Coriander leaves & stalks, chopped
- salt freshly ground pepper
- black pepper freshly ground pepper
- GARNISH:
- Coriander leaves extra, chopped
Instructions
- Melt the butter and oil in a large pan over a low to medium heat.
- Add the chilli, garlic, onion and parsnips mixing well.
- Sweat the vegetables under a lid for 10 minutes, stirring a couple of times.
- Turn up the heat and add the ground cumin and mild curry powder stirring for a couple of minutes.
- Add the stock and seasoning.
- Bring to the boil, lower the heat to a simmer and cook under a lid for 30 minutes.
- Remove from the heat.
- Add the coconut milk and coriander before blending the soup (adjusting seasoning if necessary).
- Re-heat and serve with chopped coriander leaves to garnish and flat or crusty bread.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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