Curried parsnip and carrot soup
Carrot and parsnip combo is a popular mash and sometimes called marble. Capture the flavours of these fine vegetables in this delicious soup. Watch the video on how to make this soup.
1 Tbsp canola oil
1 onion, diced
2 parsnips, peeled and diced
2 carrots, diced
3 cloves garlic, crushed
1 Tbsp curry powder
1 stock cube, chicken or vegetable
3 cups hot water
chopped parsley for garnish
Heat oil in a large saucepan.
Add onions, parsnips and carrots.
Cook over a low heat until vegetables are soft, stirring regularly.
Add garlic and curry powder and cook for a further 2 minutes.
Dissolve stock cube in hot water, then add to vegetables.
Bring to the boil, reduce heat and simmer for 30 minutes.
Remove from heat, garnish and serve.
Option: Blend to make a smooth soup (left image).
Tip: To make this a vegetarian soup use a vegetable stock cube.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.4g|