TRAINING DATES: Confidence 2 Cook Training for Trainers: 11th-12th February 2020 (Aberdeen City). For More Information, Click on News

Curried Parsnip Soup

1 ½ Tablsp Sunflower Oil

1 Dessertsp Curry Powder

1 Onion (peeled and chopped)

6 Parsnips (peeled and chopped)

1 Apple (peeled, cored and chopped)

2 Cloves of Garlic (peeled and chopped)

1 Tablsp Flour

1 Litre Boiling Water with 1 Chicken or

Vegetable Stock Cube

Pinch of Black Pepper

4 Dessertsp Natural Yoghurt

1. Heat the oil in a large saucepan, add the

curry powder, onion, parsnips, apple and

garlic, and cook for 5 minutes.

2. Stir in the flour, gradually add the stock,

and simmer for 20 minutes.

3. Puree or mash the soup to desired

consistency.

4. Season with black pepper to taste.

5. Serve garnished with natural yoghurt

Experiment with additional vegetable e.g. carrots or sweet potato work well with parsnips

A 451.12g serving contains:

of an adults reference intake.