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We hope you got insight from reading it, now let’s go back to curried parsnip soup from the cupboard recipe. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Curried Parsnip Soup from the cupboard:
- Prepare 1 tbsp oil
- Get 1 onion, chopped
- You need 3 cloves garlic, chopped
- Use 2-3 parsnips, diced
- You need 1 carrot, diced
- Use 1 medium potato, in small chunks
- You need 1 tsp (rounded) hot madras curry powder
- Use 1 tsp ground coriander
- You need 1 litre vegetable stock. “Marigold” is fine
Instructions to make Curried Parsnip Soup from the cupboard:
- Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
- Add the garlic, gently stir and fry for a further 2 minutes.
- Add the parsnips, carrot and potato. Thoroughly but gently stir.
- Add the curry powder and dried coriander, stir then add the stock.
- Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
- Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
- Serve piping hot with your choice of bread.
Serve this Plant-Based Curried Parsnip Soup with crisp, crunchy curried pita chips. Simply coat fresh pita in a lemon juice and curry mixture and toast it in the oven. Dietary needs - this recipe is plant-based, gluten-free, oil-free and sugar-free; Great for meal prep - make in advance for healthy, warm meals each day of the week; Main or Side - eat this soup as a side or. This isn't clever cooking, it's about using what is in the store cupboard. Curried Parsnip Soup is one of those lovely warming, gloopy winter soups that works well at filling you up.
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