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Scotland Soup Broth Food and Drink Ideas
Curried Parsnip Soup Recipe

This is a recipe for a hearty soup filled with the flavours of root vegetables with the zingy taste of curry spices. It is especially good as a winter time soup or even for those needing a "good feed".

Curried parsnip Soup

Ingredients:

• 25g (1 oz) margarine
• 1 onion, peeled and chopped
• lx 15ml spoon (ltbsp) curry powder
• 350g (12 oz) parsnips, peeled and roughly chopped
• 1 large potato, peeled and diced
• 850ml (1½ pint) vegetable or chicken stock
• 150 ml (¼ pint) Single Cream
• Salt and black pepper

Method:

Melt margarine in a large saucepan and saute onions until soft but not coloured. Add curry powder and continue to fry for 5 minutes. Add parsnips and potatoes to saucepan with the stock. Cover and bring to the boil. Reduce heat and simmer for about 10-15 minutes until vegetables are soft.

Puree the soup in a liquidizer or through a sieve. Return to the saucepan and gently reheat with the cream (do not boil). Season to taste and serve immediately.

1. Servings 4
2. Preparation Time 10 mins
3. Cooking Time 30 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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