Curried Parsnip Soup

Curried Parsnip Soup

Curried Parsnip Soup

An easy and tasty recipe for curried parsnip soup, a vegetarian and spicy dish very easy to make.

December 27, 2017

Type of dish

Dietary Consideration

serves for

4

total time

5 HR 40 MIN

ingredients

Vutter
2 tbsp
Vegetable oil
1 tbsp
Onion
1, finely chopped
parsnips
500 g, peeled and diced
cumin
1 tsp, ground
curry
1 tsp, powder
vegetable stock
900 ml
Milk
300 ml, whole
Cream
75 ml, double (heavy)
tarragon
2 tbsp, finely chopped
salt
Pepper
freshly ground

Preparation

Heat the butter and oil in a saucepan set over a medium heat until hot. Add the onion and sweat with a little salt for 5 minutes until softened.

Add the parsnips and spices, and cook for 3 minutes, stirring occasionally. Add the stock, stir well, and cook until simmering.

Pour the contents of the pan into a slow cooker. Cover and cook on low for 5 hours until the parsnips are tender.

Puree the soup in a food processor or using an immersion blender until smooth. Stir in the milk and return the soup to the slow cooker, cooking on high for 15 minutes until hot. Season to taste.

Ladle into soup bowls and top with a swirl of cream and a sprinkle of chopped tarragon before serving.

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