in Soup Recipes

Curry Parsnip Soup

Spread the love

Ingredients for 4 servings:

  • 50 g butter
  • 1 large onion(s), diced
  • 1 large parsnip(s), diced
  • 1 large potato(s), diced
  • 1 clove(s) garlic, crushed
  • 1.2 liters of vegetable broth
  • 1 tbsp curry paste (depending on taste)
  • 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion in butter. Add the parsnip, potato, garlic, and curry paste and cook for 5 minutes. Pour in the stock and bring to a boil. Cover and simmer for about 20 minutes, until the vegetables are tender. Let cool slightly and puree in a blender. Season to taste and add the cream. Heat gently, but do not boil.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Curd dumplings with raspberry sauce

White Chocolate Macadamia Muffins