Creamy Spicy Parsnip Soup
Comments: This soup, once pureed, can be frozen; leave it to cool then freeze it into a hard-covered container for up to 3 months.
Leave to thaw at room temperature then reheat before serving.
Preparation time : 15 minutes
Cooking time : 20 to 25 minutes
Servings: 4
IngredientsPreparation
  • 4 tablespoons [60 g] butter
  • 1 medium onion, chopped
  • 1 medium potato, peeled then chopped
  • 17 1/2 ounces [500 g] parnisps, peeled then chopped
  • 1/2 teaspoon [2.5 mL] curry powder
  • 1/2 teaspoon [2.5 mL] caraway
  • 1/2 teaspoon [2.5 mL] ground coriander
  • 1/2 teaspoon [2.5 mL] ground cardamom
  • 6 3/4 cups [1.69 L] chicken or vegetable broth made using dry broth powder concentrate
  • Salt and pepper, to taste
  • 2/3 cup [160 mL] heavy cream [optional]
  • Oer medium heat, melt butter into an approximately 12 1/2-cup [3.125-L] casserole
  • Soften together chopped onin and potato into melted butter for approximately 3 to 4 minutes.
  • Well mix in chopped parnisps.
  • Stirring, mix in curry powder, caraway, ground coriander and ground cardamom.
  • Cook for 1 minute more, stirring.
  • Pour in chicken or vegetable broth, then bring to a boil
  • Lower heat, cover and leave soup to simmer slowly for approximately 20 to 25 minutes, to soften chopped parsnips.
  • Puree into a blender until smooth.
  • Taste then salt and pepper soup to taste.
  • Serve soup really hot, each serving topped with a swirl of cream if desired.