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Prep Time: 10 Minutes Cook Time: 47 Minutes |
Ready In: 57 Minutes Servings: 6 |
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Here is another soup rec.to warm you up. I bake the vegies first with some brown sugar to caramelise them it really adds to the flavour......... Ingredients:
2 onions, diced |
2 lbs parsnips, peeled weight,chopped |
1/3 cup soft brown sugar |
2 potatoes, diced |
1/4 cup olive oil |
2 tablespoons curry powder |
2 teaspoons ground coriander |
4 cardamom pods, split open |
salt |
freshly ground pepper |
8 cups vegetable stock |
1 cup cream |
Directions:
1. Place all veggies in a greased baking dish,sprinkle with brown sugar and drizzle oil over.
2. Bake at 200f (400c) for about 30 minutes.
3. Place the veggies in a large pot, add spices and season, cook gently over a medium heat for 2 minutes.
4. Add stock and simmer gently for about 15 minutes or until veggies are tender.
5. Puree soup, add cream and serve hot sprinkled with a little freshly chopped coriander and a pinch of paprika if liked.
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