Curried parsnip & carrot soup
1
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely chopped
Celery, Raw
2 stick(s), finely chopped
Garlic
1 clove(s), crushed
Curry Powder
4½ g
Ground Ginger
½ teaspoon(s), level
Parsnip, raw
300 g, roughly chopped
Carrots, raw
300 g, roughly chopped
Vegetable stock cube
2 cube(s), to make 1 litre stock
Coriander, fresh
2 tablespoon(s), chopped
Lemon
1 medium, cut into wedges, to serve
Black pepper
4 pinch, to serve
Instructions
1
Mist a large, lidded, nonstick pan with cooking spray, put over a medium heat and fry the onion, celery and garlic for 6-8 minutes until soft. Add the curry powder and ginger and cook, stirring, for another 1 minute.
2
Add the parsnips, carrots and stock. Season to taste and bring to a boil, then reduce the heat and simmer, covered, for 40 minutes.
3
Add half the coriander, then, using a stick blender, blitz until smooth. Serve the soup with the lemon wedges on the side to squeeze over and the remaining coriander and some black pepper scattered over the top.
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