Tuesday, 19 November 2013

Curried Parsnip Soup

Makes 4-6 bowls

Chop a couple of onions (they are going to be blended later, so roughly is fine) and soften them for a couple of minutes in a small amount of butter/spread.

Stir in 2-3 tsps of curry powder, and about two flat teaspoons of plain flour (To be honest, I usually don't add flour, I just use a parsnip or two more than listed below and get the thickness that way).

Once it is mixed with the soft onions, add about a pint of milk, slowly to start with to make a paste.

Bring it gently to the boil then add a couple of large parsnips (three or four if they are little and skinny) and add some black pepper (and a half or whole chicken or veg stock cube if you like).Turn it down to a low heat and leave to simmer with a lid on for about twenty minutes (I would give it a stir once or twice) until the parsnips are really soft.

Blend it to smooth (I use a wand blender in the pan - less washing up).

This reheats well in the microwave, so is also a tasty lunch for work

You might also like:

Tomato Soup

Potato and Bacon Soup

Mushroom Soup

Beef in Beer

Chilli Beef Stew

Stuffed Peppers

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

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