Curried Parsnip Soup

Autumn is certainly creeping it’s way in and these chilly evenings have me craving comforting foods. There’s nothing quite like a bowl of soup  to take the chill out of your bones, especially when you add in a good dose of spice. I’m really not a fan of shop bought soups (am I the only one that thinks they all taste like onion?) and when they’re this easy to make there really is no reason not to make your own!

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There may not seem like that many ingredients but this soup packs serious flavour. You could always use a milder curry powder or just add less but If it’s a little too spicy stir through a good dollop of coconut yoghurt, highly recommended. The parsnip chips are optional too but  I like them cause they make me feel super fancy.

Curried Parsnip Soup

Ingredients

1 tablespoon of Coconut Oil

1 Medium Onion, finely chopped

4 Medium Parsnips

4 Cloves of Garlic, finely chopped

1 inch of Fresh Ginger, finely chopped

2 teaspoons of Medium Curry Powder

1.5 Litres of Vegetable Stock

1-2 teaspoons of Black Pepper

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Method

  • Place the coconut oil into a heavy based saucepan over a medium heat.
  • Once the oil is melted  add in the onions and cook for 5 minutes until they start to soften and brown around the edges.
  • Add in the garlic and ginger and cook for 2-3 minutes, don’t let it burn!
  • Now add in the parsnips and curry powder, cook for another 2-3 minutes.
  • Pour in the stock, give the soup a good stir and then pop a lid on and simmer the soup for 15-20 minutes until the parsnips are soft.
  • Allow the soup to cool for a few minutes before blending. If it’s too thick once blended  you can always add in some more stock.

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Serve immediately topped with some croutons or parsnip chips, if you’re fancy like me.

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