Well my weekend is just coming to an end, and I think every weekend should be three days long. Although I have to say this one has been mental, but it is nice to sit down at the end of it to catch up with my blogging World (oh how I have missed thee)! I feel like we have seen most of England this weekend, as we have been up and down the country seeing friends and family and making a start to this wedding planning malarkey. Because we stayed and ate away we have had a lot of fry ups, puddings and scrummy meals that have left us in need of something a little lighter (I have got to fit into a wedding dress after all). I find soup is often mega underrated and can actually make a very tasty and fulfilling meal, especially if paired with some delicious chunky bread and butter. This soup I have to say is particularly scrummy, and you guys will probably know by now that I vary rarely stray from a tomato variety. This ingredients combination was just too good to turn down, and it is pretty simple to make too, so should defiantly be on your must try soup list!
– 50g butter (or 2 tbsp olive oil)
– 1 large white onion – finely chopped
– 3 garlic cloves – crushed
– 1 tbsp curry powder
– 1 red chilli – finely chopped
– 300g parsnips – peeled, cored and cut into 1cm (ish) cubes
– 1.2 litres chicken stock
– 200g potatoes – peeled and cut into cm cubes
– 1 tbsp creamed coconut
– Coconut cream and paprika to serve
Melt the butter in a large saucepan and gently fry the onions until soft
Add the garlic, curry powder and chilli and fry off for a couple of minutes, continually stirring
Add the parsnips, stock, potatoes and creamed coconut.
Give it a good stir and bring to the boil.
Reduce the heat, cover and leave to cook for 20 minutes.
Once the parsnips and potatoes are soft, remove from the heat and blend until smooth and then return to the stove to heat through for 5 minutes on a medium heat.
Season to taste and serve with sprinkles of paprika and dashes of coconut cream.