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Before you jump to Curried Parsnip Soup from the cupboard recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good For Your Health.
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And now you know why people tell you that you ought to eat an apple every day. Something you should understand is that we only covered a handful of the benefits of eating apples. All of the benefits would take us too much time to include in this article, however the information is out there. When you go shopping again, don’t forget to buy some apples, their in the produce department. These apples can certainly end up helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to curried parsnip soup from the cupboard recipe. To cook curried parsnip soup from the cupboard you need 9 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Curried Parsnip Soup from the cupboard:
- You need oil
- Take onion, chopped
- Provide garlic, chopped
- Get parsnips, diced
- Take carrot, diced
- Get medium potato, in small chunks
- Get (rounded) hot madras curry powder
- Use ground coriander
- Prepare vegetable stock. “Marigold” is fine
Instructions to make Curried Parsnip Soup from the cupboard:
- 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.
- Add the garlic, gently stir and fry for a further 2 minutes.
- Add the parsnips, carrot and potato. Thoroughly but gently stir.
- Add the curry powder and dried coriander, stir then add the stock.
- Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
- Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
- Serve piping hot with your choice of bread.
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