Parsnip curry soup

Posted by adm On December - 16 - 2011

How to cook Parsnip curry soup


  • 2 onions, shredded
  • 60g butter
  • 1 tbs curry pulverize
  • 1kg parsnips, raw, shredded
  • Saltiness & freshly ground peppercorn
  • 4 ciabatta rolls, warmed

How to:

  • Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until subdued.

  • Stir in the parsnips and make, stirring ofttimes, for 10 transactions. Aggregate 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tenderise.

  • Set aside for 10 minutes to cool slimly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.

  • Stir over a medium heat until heated through. Season with salt and pepper and help with ciabatta rolls.

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