Whilst we're all chanting to get my fair lady in front of the camera (and you ARE all still chanting, aren't you?), I figured it was time to take advantage of my local supermarket desperately trying to ditch all the stock it over-purchased for Christmas, specifically this week, we're making curried parsnip soup!
Look good to you? Find out how to make it after the jump!
So, first off all credit to one of our local supermarket chains, Supervalu for this here recipe, I've modified it a little, but the basic credit is theirs.
To make this you'll need:
Olive oil
1-2 tsp Thai green curry paste (careful to make sure this is GF)
Parsnips (about 200g, but actually feel free to use more and just add a little more water)
1 large onion
400-500ml Coconut milk
500ml-1000ml Water
Sea salt and pepper to taste
Spinach (optional)
So, really straightforward here, add the oil to a pan along with your peeled and chopped parsnips and onion. Cook them lightly for around 5 mins.
Then add the curry paste, coconut milk and the water. You'll notice the range of water I've suggested is pretty broad, it really does depend on how thick you like your soup. Let everything simmer for 30-40 mins.
Once the parsnip is soft, place the whole mixture in a blender, fair warning you'll need a GOOD blender to do this well. Blend until smooth. If you're going to add spinach, add a couple of handfuls raw at this point in the process, you'll get a pleasant green tint to your soup, and it'll dampen the sweetness of the parsnip a little. Plus, you can never get enough spinach :)
Add salt and pepper to taste and you're done!
So health wise this recipe is pretty good, I'd count it as a carb for portioning purposes, and be careful when adding the curry paste as that stuff is normally full of calories, and flavour wise less is often more. Other than that, eat up and enjoy!
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