30 Minute Spiced Parsnip & Carrot Soup. Perfect soup for immune boosting! Enjoy.
Serves: 4 Time: 30 minutes
Ingredients
450g parsnips, peeled
225g carrots, peeled
2 tablespoon olive oil
1 onion, finely chopped
1 tablespoon curry powder
350ml vegetable stock
300ml soya or semi-skimmed milk
salt and pepper
Method
Cut the carrots and parsnips into even-sized pieces. Heat the oil in a heavy-based saucepan, add the vegetables, including the onion, and stir lightly to coat in the oil. Cover and cook for a few minutes until the vegetables are slightly softened. Sprinkle in the curry powder and cook, stirring, for 1 minute.
Stir in the vegetable stock and milk, and season with salt and pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook for 15- 20 minutes until the vegetables are soft.
Allow the soup to cool a little, then transfer to a blender or food processor and blend until smooth. If the consistency is a little too thick for your liking, add a splash of vegetable stock.
Store in tupperware boxes to eat at a later date, or return to the saucepan and re-heat gently before serving.
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