Curried Parsnip Soup
This gently spiced curried parsnip soup in made with medium curry powder along with ginger and garlic, a simple and classic recipe.This gently spiced curried parsnip soup in made with medium curry powder along with ginger and garlic, a simple and classic recipe.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 180c. Peel the parsnips and slice into roughly 2cm chunks. Place the peelings on a baking tray and toss in 1/3rd of the oil. Bake for 10-15 minutes or until crispy then set aside.
Step 2
Heat the remaining oil in a large saucepan set over a medium heat. Add the crushed garlic and ginger and stir for 2 minutes until fragrant. Add the chopped parsnips along with the curry powder and stir to coat. Add the vegetable stock and increase the heat to high. Simmer for around 15-20 minutes or until the parsnips are tender, then blend until smooth using a stick blender.
Step 3
Split the soup between four bowls and top with the crispy peelings. Serve with the whole meal bread rolls.
- Ingredients
- Based on 4 servings
-
1 tbsp Ginger, peeled and grated 1x Sainsbury's Root Ginger Loose -
4 Wholemeal Rolls 1x Stamford Street Co. Wholemeal Rolls x4 300g -
500g Parsnips, peeled and diced 4x Sainsbury's Parsnips Loose -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1.5 Litres Vegetable Stock, 2 cubes for 4 servings 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1tbsp Medium Curry Powder 1x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g