Parsnip soup
Soups take no time to put together and you can make enough to store in the fridge for lunch or supper later in the week. Parsnips are quite earthy and are great as they thicken everything out with their unique flavour. We spiced this up a bit with a hint of curry powder and a kiss of cumin which really works. Top that with a sprinkling of cheddar cheese and there is not much that can go wrong with this dish, especially if it’s cold outside and you need a little internal warming.
Servings: people
Ingredients
- 1 whole Onion peeled and diced (£0.13)
- 1 stick Celery diced (£0.08)
- 1 whole Carrot peeled and diced (£0.10)
- 3 whole parsnip peeled and diced (£0.39)
- 150 ml Milk Big glass (£0.12)
- 5 grams Black pepper teaspoon (£0.16)
- 5 grams Curry powder teaspoon (£0.06)
- 5 grams Cumin teaspoon (£0.11)
- Salt & Pepper
- 2 stock cubes Vegetable stock 450 ml (£0.25)
- 2 cloves garlic peeled & chopped (£0.06)
- 13 grams Butter (£0.04)
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Prep Time: 15 minutes
Cook Time: 35 minutes
- Peel all the vegetables then sweat the onion, celery, and carrot in the butter for about 5 minutes. Introduce the curry powder, cumin, Black pepper, and garlic, folding everything together before allowing the mixture to cool.
- Heat the milk then add the prepared parsnips, poaching until they are soft, then pour the contents of the pan in with the onion mix.
- Add the vegetable stock and bring to the boil before reducing the heat and simmering for 20 minutes. Allow to cool.
- Use a hand blitzer toget the right consistency, add a little water if you don't like it to thick. Serve with grated cheese and crusty bread.
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