Ingredients:
  • 2 brown onions, peeled and halved
  • 2 garlic cloves
  • 50g butter
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. dried coriander leaves (optional)
  • 2 tsp. mild curry powder
  • 1 Tbsp. turmeric powder
  • 400g butternut pumpkin, peeled and chopped
  • 350g parsnip diced (peeled if older)
  • 450g chicken broth (or stock)
  • 450g water
  • 100-150g pure cream
  • Pink salt and freshly ground black pepper

 

Method:
  1. Preheat butter in a large, deep frying pan over medium heat and saute onions and garlic until onion is transluscent.
  2. Add cumin, turmeric, coriander and curry powder and cook stirring for a few minutes until spices smell delicious 🙂
  3. Add veggies and stir until coated with butter and spices.
  4. Add water and broth/stock and bring to a gentle simmer.
  5. Reduce heat to low and allow to simmer gently for about half an hour.
  6. Blend however you like. This can be waiting for it to cool and blending in a blender, using a stick blender, or even leaving it chucnky by simply mashing with a potato masher.
  7. Add cream, salt and pepper to season and allow to simmer for a further 5 minutes.
  8. Serve immediately or store in an airtight container in fridge.
Options:
  • For dairy free, replace butter wth oil and cream with coconut cream
  • To cook in the slow cooker, add all ingredients except cream and cook on low for 6-8 hours. Allow to cool, add cream and then blend.

When I noticed a whole bunch of parsnips on special for $1.00, I couldn’t just leave them on the shelf! So they came home along with all the other things I had tried to cram into my 2 shopping bags; I only took 2 as I wasn’t planning on buying much. I’m sure we all know how that generally turns out!

When I got home and opened the second fridge in the laundry to start putting things away, I noticed 1/2 a gigantic pumpkin still in there that needed using up. Parsnip Pumpkin Soup was the result! I had a bag of carrots, so one of them landed in the mix as well.

This is very, very tasty soup. I whipped it up and popped it into a container in the fridge for when we get home from boxing tonight. A super simple dinner for us – reheat and enjoy! I’ll probably make some 2 Minute Bread for us to have with it (toasted and dripping with butter ..mmm…)

I also made a bit extra for my son who lives aroud the corner. I sleep a little easier at night knowing he has nutritious food in his belly (and extra in his fridge!).

Try it and let me know what you think! 🙂

Please keep in mind that parsnips are quite high in carbs, so take this into account if you are keeping your carb intake quite low.

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