Curried Parsnip Soup Slimming Weight Watchers Friendly Recipes

CURRIED PARSNIP AND APPLE SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Make up the stock (2 cubes to 700ml / 3 cups of water).
• Mist a pan with some low calorie cooking spray, then over a medium to high heat sauté the onions until they are soft.
• Stir in the garam masala or curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes.
• Add the stock (it should just cover the veg).
• Stir, then bring to the boil.
• Cover with a lid and cook for 25 minutes.
• Check to make sure the parsnips are cooked. If they are remove from the heat and blitz using a food processor or stick blender.
• If the soup is too thick, add some more water until it reaches the desired consistency.
• If you want, you can serve with a few drops of Franks Hot Sauce on top.

CURRIED PARSNIP SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
• Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some low calorie cooking spray and cook for 10 minutes until crisp.
• After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.
• Blitz the soup 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.
• Serve immediately, topped with the parsnip croutons and a sprinkle of curry powder!

CURRIED PARSNIP SOUP

Steps:

• In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)

Steps:

• Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
• Stir in the curry powder and cumin and cook for a further 2 minutes.
• Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
• Allow to cool slightly, then puree in a blender or food processor until smooth.
• Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

CURRIED PARSNIP SOUP

Steps:

• Heat the oil and butter in a large pan until the butter has melted.
• Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
• Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
• Stir in the stock and lemon rind and juice, then bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Puree the soup in a blender or food processor, being careful not to splash the hot soup.
• Heat the soup through until piping hot.
• Season to taste with salt and pepper.