Curried Parsnip Soup Slimming Weight Watchers Friendly Food

CURRIED PARSNIP AND APPLE SOUP

Steps:

• Spray a large saucepan with spray oil, place over the heat and add the onion, cooking until soft (about 5 minutes) Add the garlic and curry powder. Stir and cook for a couple of minutes, then add the parsips and stock cubes (dissolved in hot water) Cover the pan and simmer for 30 minutes.
• Remove from the heat and blend or process until smooth. Peel, core and grate the cooking apple.
• Reheat the soup and add the grated apple. Simmer for 3 minutes, Serve hot.

CURRIED PARSNIP SOUP

Steps:

• Preheat the oven to 200 degrees centigrade. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden.
• POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
• Transfer to a liquidizer and blend until creamy and smooth. Add the remaining hot stock and the corriander and check the seasoning. Ladle into warm bowls and serve with root vegetable crisps.

CURRIED PARSNIP SOUP

Steps:

• Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
• Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
• Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
• Ladle into bowls, garnish with chives or green onions and serve.

CURRIED PARSNIP SOUP

Steps:

• Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
• Add the garam masala and chili and cook for about 30 seconds.
• Add the flour mixing well and cook stirring constantly for a further 30 seconds.
• Stir in the stock, lemon juice and rind and bring to the boil.
• Reduce the heat and simmer for 20 minutes.
• Remove some of the vegetable pieces and set aside.
• Puree the remaining soup then return to the saucepan with the reserved vegetables.
• reheat.
• Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)

Steps:

• Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
• Stir in the curry powder and cumin and cook for a further 2 minutes.
• Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
• Allow to cool slightly, then puree in a blender or food processor until smooth.
• Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

CURRIED PARSNIP SOUP

Steps:

• Heat the oil and butter in a large pan until the butter has melted.
• Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
• Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
• Stir in the stock and lemon rind and juice, then bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Puree the soup in a blender or food processor, being careful not to splash the hot soup.
• Heat the soup through until piping hot.
• Season to taste with salt and pepper.