Curried Parsnip Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 parsnips (peeled)
- • 1 large potato, approx. 200g, (peeled and chopped into chunks)
- • 2 cloves garlic (peeled and crushed)
- • 1 medium onion (peeled and diced)
- • 1-2 tbsp medium curry powder ((use hot or mild if preferred))
- • 1 vegetable stock pot
- • 10 g fresh coriander
- • 11/2 l boiling water
- • low-calorie cooking spray
Preparation Steps
Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the potato, garlic, onion, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
Chop the half parsnip you put aside, into 1/2cm dice. Add to an air fryer with some low-calorie cooking spray and air-fry at 180°C for 10 minutes until crisp.
After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the saucepan. Simmer for a further 10 minutes.
Transfer the vegetables to a food processor or use a stick blender to blitz until thick and creamy. You may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.
Serve immediately, topped with the parsnip croutons and a sprinkle of extra curry powder.