Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, curried parsnip soup from the cupboard. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Curried Parsnip Soup from the cupboard is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Curried Parsnip Soup from the cupboard is something which I’ve loved my whole life. They are nice and they look fantastic.

To mix this up a bit how about…. Making it quicker by cooking all the ingredients together in the saucepan - cooking time will be roughly half of the roasting time, (though the flavours won't be quite so intense). Fry the onion, garlic and curry powder gently first, then add the parsnips and stock, boil until soft, then add the cream and blitz.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook curried parsnip soup from the cupboard using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Curried Parsnip Soup from the cupboard:

1. Make ready oil
2. Make ready onion, chopped
3. Prepare garlic, chopped
4. Make ready parsnips, diced
5. Prepare carrot, diced
6. Prepare medium potato, in small chunks
7. Get (rounded) hot madras curry powder
8. Prepare ground coriander
9. Prepare vegetable stock. “Marigold” is fine

This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately.

Steps to make Curried Parsnip Soup from the cupboard:

1. Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
2. Add the garlic, gently stir and fry for a further 2 minutes.
3. Add the parsnips, carrot and potato. Thoroughly but gently stir.
4. Add the curry powder and dried coriander, stir then add the stock.
5. Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
6. Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
7. Serve piping hot with your choice of bread.

Serve with flatbread or whole-wheat rolls. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground. This is of medium strength: just increase or decrease the curry powder if wished. Fresh coriander is not on the ingredients list but, if.

So that is going to wrap it up for this special food curried parsnip soup from the cupboard recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!