Curried Parsnip and Coriander Soup
A divinely tasty curried parsnip soup with red chilli, coconut milk and fresh coriander!
Servings 6
Ingredients
- 40 g Butter unsalted
- 1 tbsp Rapeseed oil
- 1 Red chilli de-seeded & finely chopped
- 1 Large garlic clove crushed
- 1 Large red onion finely chopped
- 700 g Parsnips roughly chopped
- 1 tbsp Schwartz Mild Curry Powder
- ½ tsp Schwartz Ground Cumin
- 1.2 L Chicken or vegetable stock
- 35 g Coconut milk powder mixed with 150 ml warm water
- 15 g Coriander leaves & stalks, chopped
- Salt & freshly ground pepper
- Garnish:
- Extra chopped coriander leaves
Instructions
- Melt the butter and oil in a large pan over a low to medium heat.
- Add the chilli, garlic, onion and parsnips mixing well.
- Sweat the vegetables under a lid for 10 minutes, stirring a couple of times.
- Turn up the heat and add the ground cumin and mild curry powder stirring for a couple of minutes.
- Add the stock and seasoning.
- Bring to the boil, lower the heat to a simmer and cook under a lid for 30 minutes.
- Remove from the heat.
- Add the coconut milk and coriander before blending the soup (adjusting seasoning if necessary).
- Re-heat and serve with chopped coriander leaves to garnish and flat or crusty bread.