The weather has turned absolutely miserable, which means all I want to do is curl up with my big chunky cardigan and socks on, with a steaming bowl of homemade soup!
Inspiration for my recipes comes from everywhere; social media, celebrity chefs, restaurants I have visited, cooking programmes etc. But the idea for this soup came from one of my clients who said they had had some parsnips this past week. My brain started whirring and kicked into gear, I made a trip to Morrisons and just bought ingredients which I thought would work and set about making it once I got home. From idea to bowl within the space of about an hour!
I used a curry powder blend which I bought in Bali, but any shop bought blend would work fine. Or why not make your own with some ground cumin, ground coriander, and tumeric? The aromatic taste and spiciness to this soup makes it a bit different from your usual vegetable soup. Yummy!
Low in calories, high in nutritional value but also low in protein so make sure you make up for it with the rest of your meals throughout the day! This soup will keep on the hob or in the fridge for about 3 days, or you could freeze it and save it for a rainy day!
Ingredients: (makes about 4 portions)
1 stick of celery
3 parsnips (about 350-400g)
2 carrots (about 250g)
1 tsp ready chopped garlic
1 tsp ready chopped ginger
1 litre of stock
2 tsp curry powder
Salt and Pepper
Dice the celery, leek and carrot and add to a saucepan with some salt and pepper. Cook for about 3-5 minutes whilst you dice up the parsnip. Add your parsnip, curry powder, garlic and ginger and give it a good stir. Allow to sauté for about 5 minutes.
Add your stock and bring to the boil, before returning to a simmer for about 25-30minutes (or until the vegetables are soft).
Using a stick blender, blend to desired consistency. Have a taste and season with salt and black pepper!
Nutritional Information per serving:
3g Protein; 20g Carbs; 1g Fat
What are your favourite soups? Give me some inspiration for my next recipe!
Love Abi xxxx