Curried parsnip soup
2
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Perfect comfort food on a chilly day.
Ingredients
Onion
1 medium, finely chopped
Celery, Raw
2 stick(s), finely chopped
Parsnip, raw
700 g, peeled and finely chopped
Garlic
2 clove(s), finely chopped
Calorie controlled cooking spray
1 spray(s)
Curry Powder
1 g
Turmeric
½ teaspoon(s)
Root Ginger
20 g, peeled and finely chopped
Garam Masala
2 teaspoon(s), level
Vegetable stock cube
1 cube(s), make up to 1.25 litres with hot water
Coriander, fresh
4 sprig(s), chopped to serve
Sainsbury's Taste the Difference Root Vegetable Crisps
40 g
Instructions
1
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.
2
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.
3
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.
4
Ladle the soup into 4 warm serving bowls. Scatter each bowl with 10g vegetable crisps and some fresh coriander, to serve.
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