Curried parsnip soup
1 medium, finely chopped
2 stick(s), finely chopped
700 g, peeled and finely chopped
2 clove(s), finely chopped
Calorie controlled cooking spray
20 g, peeled and finely chopped
2 teaspoons, level
Vegetable stock cube(s)
1 cube(s), make up to 1.25 litres with hot water
4 sprig(s), chopped to serve
Sainsbury's Taste the Difference Root Vegetable Crisps
- Place a large, lidded pan over a low heat. Add the onion, celery and parsnips with 5 tbsp water and season. Cover with a piece of greaseproof paper and the pan lid and sweat for 20 minutes, stirring occasionally so the vegetables don’t stick.
- Stir in the garlic, turmeric, ginger and garam masala. Re-cover with the greaseproof paper and lid and sweat for a further 5 minutes or until the vegetables have softened.
- Discard the greaseproof paper. Pour in the hot stock, cover and bring to the boil. Reduce the heat and simmer for 10 minutes. Ladle the soup into a blender – you may need to do this in batches – and blitz until smooth. Season to taste.
- Ladle the soup into 4 warm serving bowls. Scatter each bowl with 10g vegetable crisps and some fresh coriander, to serve.