Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, curried parsnip soup from the cupboard. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Curried Parsnip Soup from the cupboard is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Curried Parsnip Soup from the cupboard is something which I’ve loved my entire life. They’re nice and they look fantastic.
This is of medium strength: just increase or decrease the curry powder if wished. Fresh coriander is not on the ingredients list but, if you happen to have any, a little sprinkled on the soup bowls is a bonus. Dice the parsnips, chop the onions and crush the garlic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Curried Parsnip Soup from the cupboard:
- Get 1 tbsp oil
- Take 1 onion, chopped
- Make ready 3 cloves garlic, chopped
- Make ready 2-3 parsnips, diced
- Prepare 1 carrot, diced
- Take 1 medium potato, in small chunks
- Make ready 1 tsp (rounded) hot madras curry powder
- Get 1 tsp ground coriander
- Take 1 litre vegetable stock. “Marigold” is fine
Curried Parsnip Soup from the cupboard oil • onion, chopped • garlic, chopped • parsnips, diced • carrot, diced • medium potato, in small chunks • (rounded) hot madras curry powder • ground coriander In a large saucepan, saute onion and carrot in butter until onion is tender. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black. Peel and chop the parsnips, onions and garlic.
Steps to make Curried Parsnip Soup from the cupboard:
- 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.
- Add the garlic, gently stir and fry for a further 2 minutes.
- Add the parsnips, carrot and potato. Thoroughly but gently stir.
- Add the curry powder and dried coriander, stir then add the stock.
- Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
- Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
- Serve piping hot with your choice of bread.
Melt butter in a saucepan and add the onions and garlic. Add the curry powder, chilli and stock. Curried parsnip soup is perfect as the colder days creep in and our soup maker is back to almost daily use. The simplicity of literally throwing everything in and pressing a few buttons still amazes me, despite how many times I've used it! I love the sweetness of parsnips, we quite often have them with a Sunday roast, they get fought over more than the roast potatoes!
So that is going to wrap it up for this exceptional food curried parsnip soup from the cupboard recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
