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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, curried parsnip soup from the cupboard. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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 recipe, we have to prepare a few ingredients. You can have 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. Make ready oil
  2. Get onion, chopped
  3. Get garlic, chopped
  4. Make ready parsnips, diced
  5. Prepare carrot, diced
  6. Take medium potato, in small chunks
  7. Take (rounded) hot madras curry powder
  8. Take ground coriander
  9. Take vegetable stock. “Marigold” is fine

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. Melt butter in a saucepan and add the onions and garlic.

Instructions 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.

Add the curry powder, chilli and stock. If it's a spicy parsnip soup you're after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness. Or if you'd prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.

So that’s going to wrap it up with this special food curried parsnip soup from the cupboard recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!