The parsnips make for a hearty, almost creamy soup but without the heavy calories of a cream-based soup and the sweetness is offset by the curry and spices - a traditional flavour pairing, but one that works time and time again. You can up-spice if you're a chilli fiend or make slightly milder if you have some diners that are less tolerant of heat.
Guarantee you'll make this more than once after the first time - so easy, so delicious and moreish. You can stir through a tablespoon of crème fraiche or sour cream at the end if you want a slightly richer finished article - but be warned it ups the calories and fat content significantly.
|Curried Parsnip and Spinach Soup|
- 1 white onion
- 1 large clove garlic
- 400g parsnips
- 1.5 pints vegetable or chicken stock
- 1 heaped tbsp curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 bag spinach
- 1 tbsp coconut oil
Firstly peel and dice the onion and mince the garlic and add to a heavy-bottomed pan with the coconut oil and place on a low heat to soften.
Peel the parsnips and cube then add to the pan with the curry powder, salt, pepper and all the spices. Stir so all parsnips are slightly covered in the spices.
Make up the stock and cover the parsnips. Place the lid on and simmer for 30 minutes.
Allow to cool before blitzing with a blender or Nutribullet and then return to the pan to re-heat. Add the washed spinach one minute before dishing up as it will cook incredibly quickly. If adding crème fraiche stir through the entire pot before dishing up. Enjoy!
The other soups I enjoyed during my 'Seven Days of Soup' included:
Asparagus and Crispy Bacon Soup
Red Pepper Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil Bacon and Kale Soup