MILD PASANDA CURRIED PARSNIP SOUP

Serves: 2

Cooking time: 30 minutes

Vegetarian with Vegan option

For a quick and delicious lunch option, try preparing a flavourful parsnip soup with our mild Pasanda Curry Blend. This recipe creates a smooth soup, infused with a delicate curry flavour.

This Mild Pasanda Curried Parsnip Soup recipe uses the Great Northern Spice Pasansa Curry Blend.

PASANDA CURRY BLEND

£4.50

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INGREDIENTS

• 1 teaspoon 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 vegetable stock

• Pinch of salt and pepper

• Double cream or yoghurt for swirling

VEGAN OPTIONS

• Plant based cream

HOW TO COOK - NINJA SOUP MAKER

1. Add the segments of onion to your soup maker, along with the garlic and press the 'Sauté' option.

2. Next, add the parsnips, carrot, Pasanda Curry Blend, stock and salt & pepper. Press the 'Smooth Soup' option and let it cook for 30 mins.

3. Check the seasoning and adjust if needed.

4. Serve with a swirl of double cream, yoghurt or plant based cream.

HOW TO COOK - SAUCEPAN / STICK BLENDER

1. 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.

2. 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.

3. Once the vegetables are soft, take off the heat and use a stick blender to blitz the soup until smooth.

4. Check the seasoning and adjust if needed.

5. Serve with a swirl of double cream, yoghurt or plant based cream.

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