My Curried Root Vegetable Soup is only as good as the quality of ingredients that are put in it so please use the best quality spices and stock available.
Curried parsnip soup
I have included alternative vegan ingredients ie rapeseed oil in place of butter and vegetable stock in place of chicken stock. Warm up with this Curried Root Vegetable Soup after an autumn walk! For more curried soups you might like to check out the following:.
Peel and dice the vegetables cut swede smaller as takes longer to cook , keeping the onion separate. Bring to the boil and simmer with the lid on for about 25 - 30 minutes or until the vegetables are tender push a piece of swede against the edge of the pan with a wooden spoon and if it breaks in half easily you're good to go. Instead of grating the ginger you can use an electric mini chopper which will make light work of this job! Love this!!! Added some all spice because I like to play with recipes but this one is great without any tweeks as well!! Such a lovely and simple recipe.
Tasty too! My 3yo loved it with a bit of yoghurt stirred in. Will absolutely be making again — thank you x. Your email address will not be published. If you like, you can make these in advance, as they will stay crisp for a couple of hours. When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible.
If not, use a food processor and then a sieve — or even just a sieve, squashing the ingredients through using the bowl of a ladle. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only minutes. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specificaion.
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Built by Lightflows Digital Agency. Skip to main content. Root Vegetables , Soups , Vegetarian recipes.
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Add to favourites. Add to shopping list. Serve in hot soup bowls garnished with the parsnip crisps. This one was adapted from a puree I used to make my kids when they were tiny.
It's nice and filling, so you don't even need to serve it with bread for a full and satisfied belly. First we fry a chopped onion in a little oil until softened. Then we add in garlic, ginger and curry powder and fry again until they release their fragrance. Next in goes sweet potato, parsnips and apple for a nice touch of sweetness , followed by red lentils, coconut milk, stock and coriander cilantro stalks. Blend carefully with a stick blender. Now you could serve it as it is, or with a sprinkling of coriander and a drizzle of lime juice Yes, you can make this soup ahead.
Make the soup without the toppings , then quickly cool, cover and refrigerate for up to days.
Curried Parsnip And Apple Soup | Dinner Recipes | GoodtoKnow
Reheat in a pan until piping hot before serving. You may need to add a splash of water or stock to loosen it up a little when reheating, as it will thicken as it cools. Make the soup, then quickly cool, cover and freeze. This post was first published in January Updated in December with recipe improvements, new photos, tips and video.
Some of the links in this post may be affiliate links — which means if you buy the product I get a small commission at no extra cost to you. If you do buy, then thank you! The nutritional information provided is approximate and can vary depending on several factors. I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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So what do you need to watch out for when making Curried Root Vegetable Soup?
Learn how your comment data is processed. Made this today and loved it. Thank you for sharing.