Carrot & parsnip soup
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Mulligatawny soup
Serves 4
Easy
Prep:
Cook:
Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Skip to ingredients
- 20g butter
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 celery stickschopped
- 3 carrotspeeled and chopped
- 1 parsnippeeled and chopped
- 2 garlic cloveschopped
- 1 thumb-sized piece gingerpeeled and grated
- 1 eating applecored and chopped
- 1½-2 tbsp medium curry powder
- 1 tsp ground cumin
- ¼ tsp sweet smoked paprika
- 1.2l hot chicken stock
- 1 tbsp tomato purée
- 100g basmati rice
- 1 tbsp mango chutney
- ½ lemonjuiced
- ½ small bunch of coriandershredded
- yogurtto serve
Nutrition: Per serving
- kcal321
- fat12glow
- saturates4g
- carbs37g
- sugars12g
- fibre8ghigh
- protein12g
- salt2g
Method
step 1
Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
step 2
Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
