Curried Parsnip Soup

Serves 4
  • 3 parsnips chopped
  • 1 large onion, chopped
  • 1 tbsp. curry powder/sauce
  • 150 ml/ ¼ pint milk 150 ml/ ¼ pint water
  • Chopped fresh coriander (optional) to taste
Place the parsnips and onion in a heavy based pan with the curry powder/sauce, stir well and cook for 2 – 3 minutes in a tbsp. of water. Add the milk and water and cook on a low heat for a further 45 minutes. Liquidise and serve. The coriander can be added for extra flavour. This can be frozen.  

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