Spiced Parsnip Soup

Spiced Parsnip Soup

Spiced Parsnip Soup

Nothing beats the Winter blues more than a comforting bowl of hearty soup. This aromatic spiced

parsnip soup recipe makes a wonderful warming winter lunch. Enjoy at home, or take to work in a

Tala Push and Push food cannister, microwave and enjoy with fresh granary bread. The Push and

Push tubs are leak-proof, with their unique locking system – simply push down once to lock the

cannister and press the two push tabs on the sides to release the lid. The cannisters are microwave,

dishwasher and freezer safe.       

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients

2 medium onions, chopped

3 large parsnips, chopped and peeled

1 tsp garam masala

1 tsp mild curry powder

1 tsp cumin

1 tsp mustard seeds

1 dsp olive oil

1.3 litres vegetable stock

1 tsp salt

200ml milk

2 rounded dsp fromage frais

Grated parmesan cheese (optional)

Chopped parsely (optional)

Equipment

Sharp knife

Vegetable peeler

Wooden spoon

Chopping board

Large saucepan

Measuring jug

Blender

1.Warm the olive oil in a large saucepan for a minute or two, add the onions and fry for about

5 minutes without allowing them to colour.

2.Stir in the spices and mustard seeds and cook for a further two minutes before tipping in the

parsnips, stirring briefly to coat them in the oil and spices.

3.Add the stock, bring to simmering point and then allow the pan to simmer for 20 minutes

until the parsnips are tender.

4.Liquidise with a hand blender and add the milk (to taste if you prefer).

5.Reheat and serve with a dollop of fromage frais, a sprinkling of torn parsely and a grating

of parmesan if you fancy it.

6.Serve with granary bread and enjoy!

Tips

This recipe works well with other root vegetables: try adding carrot and swede as well.

For a tasty low-fat version, use low-calorie cooking spray instead of olive oil, fat-free fromage frais,

skimmed milk and forgo the parmesan cheese.

These other delicious Tala Winter warmer recipes will help you fend off the frost:



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