Since Winter appears to have finally arrived, and I have seen tweets from various people asking for Winter Warmer recepies, here is one of my favourites.
This makes 4 portions and can be frozen. It is also low in various nasties such as Fat, unsaturated fat, salt and sugar!
2 Teaspoons of Olive Oil
1 Onion – chopped
350g Carrots – roughly chopped
250g Parsnips – roughly chopped
1 teaspoon medium (or hot) curry powder
1/2 teaspoon of ground Cumin
850ml Vegetable Stock
Freshly ground black pepper
150ml Semi-skimmed Milk
Chopped fresh coriander to garnish (optional)
- Heat Oil in a large non-stick pan and add onion, carrots and parsnip; cook over a medium / low heat for 5 minutes. Add curry powder and cumin and cook gently for a further minute whilst stirring
- Stir in stock and black pepper. Bring to the boil; reduce heat, cover and simmer for 25-30 minutes or until vegetables are cooked and tender, stirring occasionally
- Remove pan from heat, cool slightly. Puree with a blender or in a food processor until smooth and return to the rinsed out pan. (If you have a handheld blender you can do this carefully in the pan)
- Add milk to the soup and reheat gently until hot. Do not allow soup to boil.
- Service in warmed soup bowls with a sprinkling of chopped coriander to garnish. I strongly recommend this is served with some fresh bread.