Curry parsnip soup.
Ingredients.
1 tbsp olive oil
1 tsp hing
1 parsnip, peeled and chopped
1 tsp curry powder
1 cup vegetal stock
250ml/9fl oz water, boiling
1/2 tsp cayenne pepper
parsley to garnish
Preparation.
Heat the oil in a pan and add the parsnip and cook for five minutes
Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.
Blend the soup until smooth with a hand held blender or in a food processor.
Serve with a parsley garnish.
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