CURRIED PARSNIP & SQUASH SOUP
So easy and so delicious. Low-fat yet really creamy tasting. The tikka curry spices give it fantastic dimensions!
Provided by hahinxman
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt the butter in a deep pan. Add the parsnips, squash and tikka spices. Grind in some black pepper. Bring up to simmering point.
- Cover with a lid and leave to simmer gently for about 10 minutes, until beginning to soften. Stir occasionally.
- Add the stock and the tomato puree. Bring to the boil and simmer gently, covered with a lid, until the vegetables are soft - approx 10 minutes.
- Leave to cool a bit. Then puree in a liquidizer or with a hand blender. Add the rest of the water as desired to obtain your preferred consistency.
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