Curried Parsnip Soup
Serves
4
Points
Plan: 9 Points per recipe - 2 per serving (original points)
Core
recipe
low
fat cooking spray
1
large onion, chopped
1
garlic clove, chopped
half
a fresh chilli, deseeded and finely chopped (optional)
900
g (2 lbs) parsnips, peeled and roughly chopped
2
tsp ground coriander or ground coriander seeds
1
tsp turmeric
1
tsp ginger
1.2
lites (2 pints) vegetable or chicken stock
salt
and pepper
Heat
a large pan and spray with low fat cooking spray. Stir-fry onion, garlic and
chilli for about 5 minutes until soft, adding a little water if necessary to
stop sticking.
Add
the parsnips and spices. Cover and heat very gently for 20 minutes, stirring
occasionally, until the parsnips are really soft.
Add
the stock and seasoning. Bring to the boil and simmer for a further 10 minutes,
then blend in a liquidiser. Check the seasoning and serve.
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