Spicy Parsnip & Carrot Soup
From Sainsbury'sSweet, nutty root vegetables in a delicious soup topped with a swirl of cream. Comfort food at its best.
Serves: 4
Preparation time: 15 Minutes
Cooking time: 45 Minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 celery sticks, chopped
1 garlic clove, peeled & finely chopped
1 tablespoon grated fresh ginger
½ tablespoon curry powder
500g parsnips, chopped
250g carrots, chopped
1 low-salt vegetable stock cube, made up to 1 litre
2 tablespoons pumpkin seeds
4 teaspoons cream
1 onion, chopped
3 celery sticks, chopped
1 garlic clove, peeled & finely chopped
1 tablespoon grated fresh ginger
½ tablespoon curry powder
500g parsnips, chopped
250g carrots, chopped
1 low-salt vegetable stock cube, made up to 1 litre
2 tablespoons pumpkin seeds
4 teaspoons cream
Method:
Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
Stir in the curry powder and cook for a further 5 minutes.
Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
Purée the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with ½ tablespoon of the toasted pumpkin seeds.
Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.
