Soup of the Week 🥣 Week 14 : Quick & Easy Curried Parsnip Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored for flavor and cost.

Peel and dice the parsnips into about 1 cm cubes.

Heat a large pan and add a generous amount of olive oil.

Add the diced parsnips to the pan and fry for 5 minutes until slightly browned.

Add 4-5 teaspoons of curry powder to the pan and stir for 1 minute.

Add 700 mls of chicken stock to the pan and bring to a boil.

Reduce heat and let it simmer for 15 minutes until parsnips are soft.

Blend the soup until creamy using a hand blender.

Season with cracked black pepper and chili flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level: