Curried Parsnip Soup
This is a lovely warming winter soup with a real tang of curry. I find it’s so good to make after Christmas as the one thing I have plenty of in leftovers are parsnips. It’s very easy and quick to make and super to take on a cold day in a flask for a winter walk or alfresco lunch.
- 2 large parsnips sliced and roasted in advance
- 1 large chopped fresh leek
- 1 large chopped onion
- 2 large carrots
- 1 large chopped and peeled potato
- 2 teaspoons of medium curry powder
- 3 stock chicken jellies or 2 stock cubes
- salt and pepper to taste
Once you have put all the vegetables in a large stock or soup pan put enough water in to cover. Add the stock and two teaspoons of curry powder and cook until the potato is soft. Blitz to a creamy consistency and add water until the required thickness. Enjoy.
