Spicy Parsnip and Potato Soup
Author: Giovanna Sanguetti
Cuisine: Soup
- Knob of butter or coconut oil
- 1 lb of parsnips
- 1.5 lbs potatoes
- 1 medium onion
- 2 cloves of garlic
- 1.5 liters of stock made with 2 chicken stock cubes (or vegetable cubes if preferred)
- Half a teaspoon of curry paste – start with less – you can always add more later
- Half a teaspoon of cumin
- Paprika to sprinkle on top (optional)
- Peel and chop the onion and garlic
- Put in large pot with butter or coconut oil and fry till golden brown
- Peel and dice the parsnips and potatoes. Add to the pot.
- Add the cumin and curry paste. Stir and fry for about 2 minutes
- Add the stock and season
- Bring to the boil
- Cover with a lid and reduce heat. Simmer for approx 45 minutes
- Once cooked, leave to cool for a few minutes and then blend till it’s thick and creamy
- Check seasoning. Add more curry paste if you wish
- Serve with a sprinkle of paprika on top (optional)
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/spicy-parsnip-potato-soup-recipe/
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