Spicy parsnip soup
A wonderful winter soup that's sure to warm you up on a cold day! Sally Bee has added spices to give it a bit of a kick, while parsnips are full of vitamins and nutrients to help keep those winter colds at bay!
Ingredients
700g parsnips2 onions2 garlic cloves1 stick of celery1 tablespoon olive oil1 tbsp mild curry powder (or to taste)1 tsp each of ground cumin, turmeric, coriander and ginger1.1 litre low salt chicken stockFreshly ground black pepper
Method
Dice the parsnips, chop the onions and celery and crush the garlic
Fry the onion in a little low calorie cooking spray until softened
Add the celery and the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixture becomes too dry
Add the parsnips and stock to the pan and bring to the boil
Turn down the heat and simmer gently for about an hour
Transfer the soup to a food processor, season well and blend until smooth
Return the soup to the pan, reheat gently and serve garnished with a swirl of crème fraîche