Curried Parsnip Soup
Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 6 people
Estimated cost per serve is 5.34 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
Tray bake veg
- 2 medium onions
- 1kilograms parsnips
- 2 medium potatoes
- 100milliliter oil
- 2tablespoons curry powder
- 2teaspoons vinegar
- 6 cup vegetable stock
- 1/2teaspoons ground cinnamon
- 6 pappadums (to serve)
Nutrition per serving
1630kJ / 388Cal
1630 Kilojoules or 388 Calories
19% of daily energy intake*
Protein
10.1grams
Fat
19.2grams
Carbs
48.5grams
Sugars
15.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty soup spiced with Indian flavours, this curried parsnip soup is a budget-friendly and easy veggie meal to add to the list.
Method
Step 1 of 3
Peel vegetables and chop roughly the same size.
Step 2 of 3
Heat the oil in a large saucepan. Add vegetables and gently cook until browned. Add curry powder and stir through vegetables. Cook for 3-5 minutes. Add vinegar and stir vigorously. Slowly stir in a little of the stock, making sure none of the vegetables have stuck to the bottom of the pan.
Step 3 of 3
Add remaining stock and cinnamon, bring to the boil, reduce heat and simmer for 30 minutes until all ingredients are soft. purée in a food processor and then strain. Season with salt and pepper and reheat gently. Serve with pappadums.
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