Parsnips are perfect as a base for thick, creamy and filling soup. As with all vegetables, they are low in fat and so are ideal for a healthy lunch or starter. Choose small to medium-size, which are more tender than the larger ones.
Method
- Melt the butter in a large heavy-based pan. Stir in the curry powder and cook for 1 minute.
- Add the parsnips, stock and milk, bring to the boil and simmer for 20 minutes.
- Purée until smooth in a blender, then return the soup to the pan and reheat gently.
- Stir in the cream and serve
Serves: 4 as a lunch or 6 as a starter
Time: 30 minutes
Suitable for freezing
Freeze any spare food in portion sizes, then just defrost what you need.
Allergy advice
Contains milk
Stock cubes may contain gluten
Reproduced with the kind permission of the Food Standards Agency
Ingredients
- 25g butter
- 1 tbsp curry powder
- 500g young (small/medium) parsnips, peeled and roughly chopped
- 300ml vegetable or chicken stock
- 350ml milk
- 150ml single cream
