Curried parsnip soup recipe - Choithrams

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Calories
335.1

Fat
15.6g

Protein
8.8g

Carbs
44.3g

Calories
335.1
Fat
15.6g
Protein
8.8g
Carbs
44.3g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
335.1
Fat
15.6g
Protein
8.8g
Carbs
44.3g

Curried parsnip soup

Prep Time
20 Mins
Cook Time
5 Mins
Serves
4

About

Let this soup warm you through, add some crème fraîche or cream to make it extra special

Ingredients

5 Parsnip (cut into small chunks)
1 Onion chopped
30 g Butter
1 tsp Thai Green Curry Paste
1 tbsp Fresh Parsley (Flat Leaf)
400 ml Coconut Milk
1 L Water
0.35g Whole Black Peppercorns (to season)

Method

Peel and roughly chop the parsnip and onion and place in a large saucepan over a medium heat with a drizzle of olive oil and some butter.
Add the curry paste and some fresh herbs, then using a wooden spoon mix the vegetables.
Pour in the coconut milk and some water (800ml) and bring the vegetables to a boil then reduce the heat and allow to simmer until all the vegetables are softened.
Add the additional liquid gradually until you reach the desired consistency, blitz and return to the heat.
Serve immediately with a little cream garnish if desired.

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Parsnips Organic Holland ≈ 500g

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Lurpak Unsalted Butter 113.5g

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Thai Choice Green Curry Paste 110g

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Natco Coconut Milk (AAA Grade) 400ml

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