Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, curried parsnip soup from the cupboard. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Curried Parsnip Soup from the cupboard is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Curried Parsnip Soup from the cupboard is something that I have loved my whole life. They’re fine and they look wonderful.

This delicious curried parsnip soup is accompanied by homemade vegetable chips. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.

To get started with this recipe, we have to first prepare a few ingredients. You can have curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Curried Parsnip Soup from the cupboard:

1. Take 1 tbsp oil
2. Make ready 1 onion, chopped
3. Make ready 3 cloves garlic, chopped
4. Get 2-3 parsnips, diced
5. Make ready 1 carrot, diced
6. Prepare 1 medium potato, in small chunks
7. Make ready 1 tsp (rounded) hot madras curry powder
8. Prepare 1 tsp ground coriander
9. Take 1 litre vegetable stock. “Marigold” is fine

Served with parsnip crisps, this soup is This curried parsnip soup is moderately spiced, enough to shake up the taste buds and it has a little kick of ginger, just in case the spices aren't enough. By Sophie Godwin - Cookery writer. Treat dinner guests to healthy, spiced soup shots - they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping.

Steps 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.

Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip. This curried parsnip soup is the perfect form of resistance against bitterly cold winter days; it will warm your aching bones and put a smile on your face, I guarantee it. The original recipe called for chopped red peppers as a garnish, but I thought that smoked paprika would be a nice alternative, and it's. Parsnips may look like overgrown mutated white carrots, but they have a fabulously sweet and nutty flavor that's all their own and makes a lovely soup. In this recipe, parsnips are used to make a simple but satisfying creamy soup perfect for a chilly night.

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