Spicy Parsnip Soup
Try this Spicy Parsnip Soup recipe, or contribute your own. "Soup" and "Spicy" are two of the tags cooks chose for Spicy Parsnip Soup.
Yield: 6 Ready in 1 hours
favorite of 4 people 0 people want to try
|175 gCooking apples; peeled roughly (6oz)|
|175 gLeeks; sliced (6oz)|
|2 tbFresh coriander; chopped|
|100 mlMilk; (3 1/2 floz)|
|100 mlWhite wine; (3 1/2 floz)|
|2 Eating apples; peeled; cored, chopped finely (skins on)|
|2 tbolive oil|
|1/2 tbGluten-free curry paste|
|1 lGluten free vegetable stock;|
|300 gParsnips; thinly sliced, (10oz)|
Spicy Parsnip Soup Preparation
Heat the olive oil in a heavy based saucepan over a moderate heat, stir in the curry paste. Add the leeks, parsnips and cooking apple and cook for 10-15 minutes or until the vegetables are softened. Add the coriander, stock, milk and wine. Bring to the boil and simmer for 30-35 minutes until the parsnips are cooked. Puree with a liquidizer or food processor. Transfer back to the pan, reheat and season to taste. Garnish sprinkled with a little remaining coriander and chopped eating apple. NOTES : A hearty warming soup for the winter months.
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