Curried parsnip and carrot soup
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Celery
2 stick(s), sticks, finely chopped
Garlic
1 clove(s), crushed
Curry powder
2 tsp
Ground ginger
½ tsp
Parsnip
300 g, coarsely chopped
Carrot(s)
300 g, coarsely chopped
Vegetable stock cube
2 individual, make 1L (4 cups) of stock, gluten-free variety
Fresh coriander
2 tbs, finely chopped
Lemon(s)
½ medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, celery and garlic for 5 minutes, stirring occasionally. Add curry powder and ginger and cook, stirring, for 1 minute.
2
Add parsnips, carrots and stock. Season with salt and pepper and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
3
Add half the coriander. Use a stick blender to process until smooth. Serve soup with lemon wedges on the side to squeeze over and remaining coriander scattered on top.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.