I’ve been dashing around this week, but I’ve still had time to make a batch of soup to keep us going for lunches. I still had the two big parsnips from my veg bag plus a carrot so they were the major component of the soup. Looking around for inspiration I came up with this
Curried root and pear soup
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped finely
2 large parsnips, peeled and chopped
1 medium carrot peeled and chopped
1 tsp ground cumin
1tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1.2 litre veg stock
1 pear, peeled and chopped.
Heat a couple of tbsp of oil then fry the onion and garlic gently until they are soft. Add the parsnips and carrot and continue to cook for another 5 minutes. Add the spices and stir thoroughly to mix them in. The add the veg stock, bring to the boil and simmer gently with the lid on for 20 minutes or until the veg are soft. Add the pear and cook for another couple of minutes and the blitz until it’s the texture you’d like. If you’re feeling decadent you could stir in some cream.
Curried root and pear soup
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped finely
2 large parsnips, peeled and chopped
1 medium carrot peeled and chopped
1 tsp ground cumin
1tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1.2 litre veg stock
1 pear, peeled and chopped.
Heat a couple of tbsp of oil then fry the onion and garlic gently until they are soft. Add the parsnips and carrot and continue to cook for another 5 minutes. Add the spices and stir thoroughly to mix them in. The add the veg stock, bring to the boil and simmer gently with the lid on for 20 minutes or until the veg are soft. Add the pear and cook for another couple of minutes and the blitz until it’s the texture you’d like. If you’re feeling decadent you could stir in some cream.
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