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This makes about 1 pint (1 main serving or 2 starters), adjust quantities as necessary!
1 pint vegetable stock
142g/5oz parsnips, chopped
1 apple, peeled, cored & chopped
113g/4oz potatoes, chopped
pinch salt
1 tsp curry powder (or a handful of fresh, chopped coriander)
Place all ingredients into a pan, bring to the boil and simmer for 20 minutes, or until vegetables are tender
Transfer the soup to a blender and puree until you have the desired consistency. Return the soup to the pan and rehest until piping hot, then serve.
Notes:
Can be frozen (after pureeing)
To puree, I just stick my hand-blender thing in the pan after the soup has cooled a bit!
You can swirl a bit of fromage-frais into the soup before serving if wanted
1 pint vegetable stock
142g/5oz parsnips, chopped
1 apple, peeled, cored & chopped
113g/4oz potatoes, chopped
pinch salt
1 tsp curry powder (or a handful of fresh, chopped coriander)
Place all ingredients into a pan, bring to the boil and simmer for 20 minutes, or until vegetables are tender
Transfer the soup to a blender and puree until you have the desired consistency. Return the soup to the pan and rehest until piping hot, then serve.
Notes:
Can be frozen (after pureeing)
To puree, I just stick my hand-blender thing in the pan after the soup has cooled a bit!
You can swirl a bit of fromage-frais into the soup before serving if wanted
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