Spicy Parsnip Soup
Over a year ago
9,271 views
Ingredients
- 4 medium Parsnips
- 3 medium pototoes
- 1 medium Leeks. sliced
- 4 stalks Celery (diced)
- pinch sea salt
- pinch celery salt
- ½ tsp or to taste Curry powder
- 1 medium onion chopped
- 1 litre chicken stock
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A trusty little winter warmer!
Method
-
1
- fry your onion in a little veggie oil or butter until soft in a deep pan
- add the leeks, celery, potatoes & parsnips and seasoning and add the stock & curry powder
- bring to the boil & then simmer veg until cooked and soft
- blend the soup in your food processor / blender
- return to the pan & warm the soup through for 5 mins
- serve immediately with warm crusty bread
Chef's Tips
See my brocolli & stilton soup for other tips
You can replace the chicken stock with a veggie stock of your choice
Looks delicious. I don't include celery in my (slightly similar) recipe... so will try that! Thanks.