Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Spicy parsnip and carrot soup
Sweet and creamy soup made with ginger and spice – a perfect Halloween starter
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4 (makes 1.3 litres)
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 sticks celery, chopped
- 1 clove garlic, finely chopped
- 1 tbsp fresh ginger, peeled and grated
- 0.5 tbsp curry powder
- 500 g parsnips, chopped
- 250 g carrots chopped,
- 1 litre vegetable stock
- 4 tsp double cream
- 2 tbsp pumpkin seeds, toasted
Method
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1
Heat the olive oil in a pan over a medium heat. Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes.
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2
Stir in the curry powder and cook for a further 5 minutes. Add the parsnips and carrots.
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3
Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.
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4
Purée the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.
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5
To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.
Cook’s tip: to toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop. You can also add a swirl of crème fraîche and parsnip chips to garnish.
