Soup on a cold winter’s lunchtime is the bomb, there’s nothing better. Plus when you make it yourself, you know exactly what’s in it, no nasties, hidden ingredients and minimal salt, so you can feel completely happy that you’re fueling your body with goodness.
So, this soup couldn’t be simpler, and as it’s basically a load of vegetables it’s really good for you – parsnips have a great natural flavour which the curry, paprika and turmeric just enhance. Best of all it’s creamy without any dairy at all, so it feels a lot naughtier than it actually is. I like to have mine with some yummy rye bread to really fill me up at lunchtime, as my tummy usually starts rumbling at about midday – but obviously you can pick your preferred accompaniment! This should make about enough for 4 days, so you can have a surprise lunch on Friday! So pop some tunes on, and get stuck in with your food…
You will need –
- 1 large white onion
- 3 cloves of garlic
- 800g of parsnips
- 1 litre of veggie stock
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tsp paprika
- Sea salt and ground black pepper to season
- Find yourself a heavy bottomed sauce pan and slug in half a tablespoon of oil (olive is better for this recipe, as I find coconut a bit sweet in addition to the parsnips), then pop on the hob on a low heat.
- As the oil heats up, finely slice your onion and garlic then chuck in the pan, turning up the heat to medium and gently sweat away till soft
- Whilst the onion and garlic are sweating, slice up you parsnips into little finger-width chunks (you can peel them if you want, but I never usually bother) and pop in with the onions once they are soft.
- Fry the whole lot for a couple more minutes and spice it up, adding the curry powder, paprika and turmeric. Continue to fry or 2 more minutes, stirring to coat the veggies.
- Then you’re ready for some stock. Add in about 400ml crank up the heat and leave the ‘snips to simmer and soften for around 10 minutes – it’s fairly low maintenance, but do give it the occasional stir and add in around 200ml more stock as needed.
- After the 10 minutes have ticked past, test your parsnips, if you can squash them with the back of a spoon, then they’re ready! If not, leave to simmer for a little longer until you can.
- Then pour in another 200ml of the stock and blend with a hand blender until lovely and smooth and silky. The left over stock is for you to add in to your preference on soup consistency (I like mine fairly thick – season to taste with ground black pepper and sea salt.
- If you’re lucky enough to have a fridge and microwave at work like me, pop in a big clickable Tupperware (you know the one’s I mean!) and leave to cool before putting in the fridge at home, it’ll keep all week, just don’t forget it come Monday morning. Otherwise heat up a portion for 4 minutes in the microwave in the morning (stirring halfway through) and decant into a thermos – it’ll still be nice and toasty.