Tandoori Parsnip Soup
The flavour of curry and parsnips go particularly
well together. Although a tandoori spice mix adds the best flavour, any curry
powder or paste of your choice will do
Serves 4
Full Choice 1 pt per serving
No Count ½ pt per serving if made with curry paste
1 large onion(s), chopped
2 teaspoon Curry Paste, all types, (tandoori)
250 g parsnip(s), chopped roughly
25 g rice, cooked, brown or white, (long grain)
1 pinch salt
1 teaspoon pepper
850 ml fresh stock, (vegetable)
2 teaspoon Curry Paste, all types, (tandoori)
250 g parsnip(s), chopped roughly
25 g rice, cooked, brown or white, (long grain)
1 pinch salt
1 teaspoon pepper
850 ml fresh stock, (vegetable)
Put the onion
in a pan, with 3 tablespoons of the water or stock and the curry paste. Cover
and simmer for 3 or 4 minutes.
Add the
remaining water or stock, the parsnips and the rice. Bring to the boil and then
simmer for 15 minutes, or until the parsnips and rice grains are tender.
Either mash,
to make chunky soup, or liquidise, to make a smoother soup.
Season to
taste - you probably won't need pepper.
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