For a quick and delicious lunch option, try preparing a flavourful parsnip soup with our Mild Pasanda Curry Blend. This versatile spice mix adds a unique twist to your traditional soup recipes, infusing them with a delicate curry flavour.
SERVES: 2
PREP TIME: 5 minutes
COOKING TIME: 30 minutes
Creates a smooth soup
Pasanda Curried Parsnip Soup Recipe*
*Adaptable recipe for Vegan diet
You will need...
Ingredients
Half a teaspoon of Great Northern Spice Pasanda Curry Blend
2 large parsnips, peeled and diced
1 large carrot, peeled and diced
1 teaspoon garlic paste/pureé
1 brown onion, in segments (or finely diced if following the saucepan method)
700ml organic chicken stock
Pinch of salt and pepper
Double cream or yoghurt for swirling
Vegan Option...
Use vegetable stock
Vegan option - cream with plant based cream
How to cook - Ninja Soup Maker Method
Add the segments of onion to your soup maker, along with the garlic and press the 'Sauté' option.
Next, add the parsnips, carrot, Pasanda Curry Blend, stock and salt & pepper. Press the 'Smooth Soup' option and let it cook for 30 mins.
Check the seasoning and adjust if needed. Serve with a swirl of double cream, yoghurt or plant based cream.
Take a photo and share with us on social by tagging @greatnorthernspice
How to cook - Saucepan / Stick Blender Method
In a large saucepan on a medium heat, add the diced onion and garlic with a little oil and fry until sautéed. Stir occasionally for approx 3 minutes.
Next, add the parsnips, carrot, Pasanda Curry Blend, stock and salt & pepper. Stir everything, bring to the boil and leave to cook on a medium heat to cook for 20-25 minutes.
Once the vegetables are soft, take off the heat and use a stick blender to blitz the soup until smooth.
Check the seasoning and adjust if needed. Serve with a swirl of double cream, yoghurt or plant based cream.
Take a photo and share with us on social by tagging @greatnorthernspice
Comentarios