SPICY PARSNIP SOUP - VEGAN VERSION
This is based on a Jamie Oliver recipe. It is rich and delicious - and even better reheated the second day!
Provided by Ex-Pat Mama
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion in the olive oil for about 5 minutes. Add the garlic, ginger and garam masala and sauté an additional 5 minutes - the onions will be soft and sweet.
- Drop in the parnsips and stir until they are completely coated with the mixture. Add the milks and veggie broth and bring to the boil. Simmer for about 30 minutes - with the lid on.
- Check the parsnips, if they are soft then it's time to blend! Add some salt and pepper then use an immersion blender to puree the soup completely.
- Serve with chopped chili and chopped coriander leaves sprinkled on top of each bowlful.
Nutrition Facts : Calories 201.9, Fat 20.3, SaturatedFat 12.9, Sodium 10.4, Carbohydrate 5.8, Fiber 0.7, Sugar 1.6, Protein 1.8
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