Curried Potato and Parsnip Soup

A recipe by Rosemary Conley

Serves:  4;  Prep:  20 min;  Cook:  25 mins

The delicious and subtle flavour of parsnips is really brought to life with a hint of curry flavour

Ingredients:  1 onion, chopped; 1 large potato, chopped; 8oz/225g parsnips, peeled and chopped; 1 tsp/5ml curry paste; 1pt/600ml vegetable stock; salt and pepper; 1 fl oz/25ml skimmed milk; 1 tsp/5ml dried parsley

  • Place the chopped onion, the chopped potato, the chopped parsnips, curry paste, vegetable stock and seasoning in a non-stick pan and bring the mixture to the boil.
  • Cover and allow to simmer for about 20 minutes or until tender.  Liquidise in a food processor until it is smooth.  Return the mixture to the pan and stir in the skimmed milk and the dried parsley.  Heat through over a gentle heat and serve immediately.
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