Saturday 27 December 2014

Christmas Parsnip Soup (Grossmummy's curried parsnip soup :)

My stomach has been quite sore recently and besides cutting out quite a few foods for awhile and taking some natural remedies my natural health doctor has suggested that I eat more soup!
Because its Christmas my boyfriend Ollie requested his grandmothers parsnip soup. This is my second year making this recipe, last year Ollie commented it was little to lumpy, so I put it through a strainer at the end to remove any extra lumps. The soup is very easy to make and great to warm you up on a cold winter night. I skipped the cream in my soup in mine because dairy is one of the things I am suppose to cut out, the photo is of Ollie's soup it looked nicer. Besides soup being on my current diet parsnips are high in potassium which is important for brain and nerve function and they are also high in antioxidants. Hope this keeps you warm during your Christmas holidays :)

Sautéing onion and parsnips

25g butter
1 medium chopped onion
450gram parsnips, peeled and sliced
1 teaspoon curry powder
1 teaspoon soft brown sugar
3 Tablespoons chopped walnuts (Revised 07/12/15 blend nuts in food processor)
850ml chicken or vegetable stock
150ml milk (can be replaced with almond milk)
Freshly ground salt and pepper
Single cream (optional)

1. Melt butter in a large saucepan.
2. Add onion and parsnips, cook gently for 10 minutes stirring occasionally
3. Add curry powder, sugar, nuts, stock, milk and seasoning, simmer for 20 minutes.
4. Liquidise with a blender or hand blender, pass through conical strainer if desired to remove any lumps.
5. Reheat
6. Pour drizzle of cream on top if desired.
chopping walnuts

1 comment:

  1. Love soup! and I have a few walnuts I can use.