Confidence 2 Cook
Curried Parsnip Soup
Ingredients (serves 4)
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
Method
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:
- Energy 823kJ 197kcal 10%
- Fat 6.2gLow9%
- Saturates 0.8gLow4%
- Sugar 11gLow12%
- Salt 0.81gLow14%
of an adults reference intake.