Curried Parsnip Soup

4 Parsnips (roughly chopped)

1 carrot (roughly chopped)

2 onion (roughly chopped)

40g flour

50g vegan butter

2/3tsp curry powder

½ tsp cumin

1.5 litre water/veg stock

1 apple

veg seasoning

soy yogurt

Melt vegan butter in a thick bottom pan and lightly fry the chopped onions, parsnip, carrot apple for about 5 mins. Next add curry powder and cumin let the flavours infuse 1 min then add flour stir until all is combined next begin to gradually add the veg stock/water so the flour can absorb the liquid until all gone bring to the boil and simmer for about 10mins stirring occasionally or until vegetables are tender . Blend until smooth add more liquid if needed salt and pepper to taste.

Finish with some diced apple a swirl of soy yoghurt and some chopped herb eg. coriander or chive if possible

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