Another soup. Well yes but I whipped this up for my lunch today to have with the Olive Bread I made (cheating in my bread maker). It was so delicious I simply had to share. Similar to my recipe for Curried Butternut Squash Soup.
However this recipe uses milk as well as stock, which obviously makes the soup much more creamy. I used skimmed milk; however I think almond milk would work wonderfully too.
Unlike the curried soup which has a chilli pepper added into the base flavour; I popped in chilli powder when I added the stock.
Spicy Creamed Parsnip Soup
A warming spicy soup
- 25 gm Unsalted butter could use half oil/half butter
- 1 medium Onion Roughly chopped
- 1 clove Garlic Chopped
- 1 inch Grated fresh ginger or ginger paste
- 1 tbsp Garam Masala
- 3 large Parsnips peeled, cored and cut into 2 cm pieces
- 400 ml Milk your choice
- 600 ml Vegetable stock
- 1/2 tsp Mild red chilli pepper powder
- Salt and pepper
Melt the butter and add the onion, garlic and ginger. Cook for 5 minutes without browning until soft. Add a little water if it dries out, or a little more butter but this will affect the calorie count.
Add the garam masala and cook for a further 2 minutes.
Add the parsnips and coat in the flavours.
Add the milk, stock, chilli powder and season slightly with salt and pepper.
Cook for about 20 minutes or until the parsnips are soft. Let this cool slightly.
Blend with either a hand blender or in a food processor being careful it is not too hot.
Adjust the seasoning. Serve with some nice fresh bread.
When blending hot liquids, take care. If using a food proccessor, the steam can build up and pop the lid off and you could end up with soup on your ceiling! Ideally let the mixture cool, otherwise, only fill the jug half way, place a towel over the lid and hold it down tight. Use on the slowest speed.
Nutrients per portion
Calories 259, Fat 6.3 g, Carbs 46.7 g (36 net), Protien 6.5 g.