Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, curried parsnip soup from the cupboard. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Curried Parsnip Soup from the cupboard is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Curried Parsnip Soup from the cupboard is something which I’ve loved my entire life. They are nice and they look wonderful.
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 have to prepare a few components. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Curried Parsnip Soup from the cupboard:
- Prepare oil
- Prepare onion, chopped
- Get garlic, chopped
- Prepare parsnips, diced
- Prepare carrot, diced
- Take medium potato, in small chunks
- Get (rounded) hot madras curry powder
- Make ready ground coriander
- Take 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 This isn't clever cooking, it's about using what is in the store cupboard. Curried Parsnip Soup is one of those lovely warming, gloopy winter soups that works well at filling you up. Method Saute the spring onions, onions, vegetable stock pot, and curry stock pot in a little bit of olive oil at the bottom of your soup maker. Add the rest of your ingredients, ensuring you stir through all the flavours.
Instructions 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.
Select the smooth setting on your soup maker. Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. 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.
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