Curried Parsnip Soup (Only 4 Ingredients!)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
228 kcal
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Course
Main Course, Soup
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Cuisine
British
Curried Parsnip Soup (Only 4 Ingredients!)
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This easy Curried Parsnip Soup is unbelievably quick and simple to make – it uses only 4 ingredients and takes less than 30 minutes to make… but delivers delicious results every time!
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Ingredients
- 1 tablespoon olive oil
- 1 kg parsnips peeled and cut into small chunks (roughly 1cm / ½inch cubes)
- 4 teaspoons mild curry powder (I use Schwartz Mild Curry Powder*. See Note 1.)
- 750 ml vegetable stock (from a cube is fine – I use 1 x Kallo organic vegetable stock cube)
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Instructions
- Place the olive oil and chopped parsnips in a fairly large saucepan and fry over a high heat for 4 minutes, until the parsnips are lightly tinged with brown. Stir frequently and take care not to burn the parsnips or let them get too dark.
- Turn the heat down low and add the curry powder. Fry for 1 more minute on low, stirring frequently. Add a small splash of water if it gets too dry.
- Add the vegetable stock and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the parsnip pieces are quite soft.
- Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 2.)
- If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.
- You may also wish to check the spice level at this point too – add more curry powder and/or some chilli flakes if the soup is not hot or spicy enough for your tastes.
- Ladle the soup into bowls and serve with homemade bread.
Notes
- The correct amount of curry powder to add is a VERY personal thing – it will depend enormously on your own personal tastes and also the brand of curry powder you use. Personally, I find 4-6 teaspoons of Schwartz Mild Curry Powder to be perfect for my tastes (mild to medium – a spicy kick, but not overpowering), but you may need to do a little experimentation to discover the best quantity / brand for your tastes. If in doubt, err on the side of caution at the beginning – you can always add more later!
- If you prefer, you can use a stick blender or potato masher - or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
196mg
(8%)
Potassium
968mg
(28%)
Fiber
13g
(52%)
Sugar
12g
(24%)
Vitamin A
20IU
(0%)
Vitamin C
43mg
(48%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 196mg | 8% |
| Potassium | 968mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 43mg | 48% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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