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Parsnip curry soup

  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 onions, chopped
  • 60g butter
  • 1 tablespoon curry powder
  • 1kg parsnips, peeled, chopped
  • Salt & freshly ground pepper
  • 4 ciabatta rolls, warmed


  • 1
    Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until soft.
  • 2
    Stir in the parsnips and cook, stirring often, for 10 minutes. Add 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tender.
  • 3
    Set aside for 10 minutes to cool slightly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.
  • 4
    Stir over a medium heat until heated through. Season with salt and pepper and serve with ciabatta rolls.

Source: taste.com.au


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