This is how Curried Parsnip Soup from the cupboard will help you in weight loss
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Before you jump to Curried Parsnip Soup from the cupboard recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already have some knowledge of how essential it is to have a healthy heart. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and work out on a regular basis. Do you know, though, that there are some foods that can help your heart be healthy? Go on reading to learn which foods are beneficial for your heart.
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We hope you got benefit from reading it, now let’s go back to curried parsnip soup from the cupboard recipe. To cook curried parsnip soup from the cupboard you need 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Curried Parsnip Soup from the cupboard:
- Provide oil
- Take onion, chopped
- Get garlic, chopped
- Take parsnips, diced
- Get carrot, diced
- Take medium potato, in small chunks
- Provide (rounded) hot madras curry powder
- Use ground coriander
- Use vegetable stock. “Marigold” is fine
Instructions to make Curried Parsnip Soup from the cupboard:
- Heat the oil in a stock pot or large saucepan. Gently fry the onions for 3 minutes or until softened, only stirring in order to avoid sticking.
- Add the garlic, gently stir and fry for a further 2 minutes.
- Add the parsnips, carrot and potato. Thoroughly but gently stir.
- Add the curry powder and dried coriander, stir then add the stock.
- Stir again and bring to the boil. Reduce to a good simmer and cook for 20-25 minutes or until the vegetables are soft.
- Transfer to a blender and whizz to a smooth consistency. Taste: it shouldn’t need seasoning but add it if that suits you better.
- Serve piping hot with your choice of bread.
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