SPICY PARSNIP & CARROT SOUP
Sweet, nutty root vegetables in a delicious soup topped with a swirl of cream. Comfort food at its best.
Provided by jillsymes
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
- Stir in the curry powder and cook for a further 5 minutes.
- Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
- Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
- To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
- Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love