Scottish Cancer Prevention Network

Curried Parsnip Soup

A closely zoomed image of a stainless steel pan, filled with curried parsnip soup, with an array of colourful mixed spices on the surface.

10

May 17
Serves 6 45 Minutes

Ingredients

  • 1 Medium Onion, peeled & diced
  • 8 Parsnipspeeled & chopped
  • 1 Tbsp Fresh Gingergrated
  • 2 Sweet Potatoes, peeled & chopped
  • 1 Tbsp Curry Spice
  • 1/2 Tbsp Chilli Flakes
  • 750ml Boiling Water
  • 100ml Milk

Method

  1. Lightly fry the onion until softened and golden. Add in the ginger, and mix continuously for 2 minutes.
  2. Add in the parsnips and potatoes with water, and allow to boil until the vegetables become soft.
  3. Add in the milk, chili flakes, and curry spice, and blend to taste.
  4. Serve with a dollop of low-fat yoghurt!
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