Curried Parsnip Soup
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 150
- Carbs 25G
Ingredients
- 3 parsnips peeled
- 1 large potato, approx. 200g, peeled and chopped into chunks
- 2 cloves garlic peeled and crushed
- 1 medium onion peeled and diced
- 1-2 tbsp medium curry powder (use hot or mild if preferred)
- 1 vegetable stock pot
- 10 g fresh coriander
- 1½ l boiling water
- low-calorie cooking spray
Instructions
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Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the potato, garlic, onion, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
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Chop the half parsnip you put aside, into ½cm dice. Add to an air fryer with some low-calorie cooking spray and air-fry at 180°C for 10 minutes until crisp.
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After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the saucepan. Simmer for a further 10 minutes.
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Transfer the vegetables to a food processor or use a stick blender to blitz until thick and creamy. You may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.
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Serve immediately, topped with the parsnip croutons and a sprinkle of extra curry powder.