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Curried parsnip soup with onion naan
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate your week with a hearty, aromatic parsnip soup.
Ingredients:
  • 2 onions
  • 18.20 gm olive oil
  • 4 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 4 large (about 750g) parsnips, peeled, chopped
  • 20.00 gm curry powder
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • 400ml can coconut cream
  • 4 small naan bread*
  • 125g grated cheddar
  • Garam masala*, to garnish (optional)
Instructions:
  • Finely chop 1 onion. Heat oil in a large saucepan over medium heat. Add the chopped onion and cook until softened. Stir in garlic and ginger, then reduce heat to low and cook for 1 minute more. Mix in parsnips and curry, cook for a few minutes while stirring. Pour in stock, bring to a boil, then simmer covered on low heat for 15 minutes. Let it cool slightly, then blend until smooth. Return to pan, stir in coconut cream over low heat for 2-3 minutes.
  • Finely slice the remaining onion. Spread the naan on a baking tray, top with the sliced onion, then sprinkle with cheese. Bake in the oven for 5 minutes or until the cheese is melted. Divide the soup into bowls, sprinkle with garam masala, and serve with the onion naan.

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