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