Curried Parsnip soup


  • 1 onion
  • 2 cloves garlic
  • 675 g parsnips, peeled
  • 1 tart dessert apple, peeled and cored
  • 2 tbsp oil
  • 1 tbsp curry powder
  • 40 g flour
  • 1.15 litres/2 pints chicken stock
  • Salt and pepper
  • 150 ml natural yoghurt to garnish

Cooking Process

Cooking time: 10 minutes
Serves 6
Calories: 160 per portion

1. Chop the onion, garlic, parsnips and apple.
2. Heat the oil in a saucepan, add the curry powder, vegetables and apple, cook for 5 minutes.
3. Reduce the heat and stir in the flour.
4. Gradually add the stock, stirring all the time, bring to the boil, season to taste and simmer all the time , bring to the boil, season to taste and simmer gently for 20 minutes.
5. Blend the soup in a liquidiser until smooth.
6. Return the soup to the saucepan, reheat , then pour into individual dishes and garnish each serving with a swirl of yoghurt.

Curried Parsnip soup
Bon Apetite!

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Curried Parsnip soup