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SPICY PARSNIP AND CARROT SOUP RECIPE | SAINSBURY'S RECIPES
A sweet and creamy parsnip and carrot soup recipe made with ginger and spice – a perfect Halloween starter, Winter warmer or comforting bowl of goodness on a rainy day
Provided by Sainsbury's
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 (makes 1.3 litres)
Number Of Ingredients 11
Steps:
Heat the olive oil in a pan over a medium heat. Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes.
Stir in the curry powder and cook for a further 5 minutes. Add the parsnips and carrots.
Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.
Purée the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.
To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.
Cook’s tip: to toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop. You can also add a swirl of crème fraîche and parsnip chips to garnish.
Nutrition Facts : Calories 203 calories, FatContent 8.0 grams, SaturatedFatContent 2.4 grams, SugarContent 13.7 grams, SodiumContent 200.0 milligrams salt, CarbohydrateContent 23.6 grams, FiberContent 9.8 grams, ProteinContent 4.2 grams
SPICY PARSNIP AND CARROT SOUP RECIPE | SAINSBURY'S RECIPES
A sweet and creamy parsnip and carrot soup recipe made with ginger and spice – a perfect Halloween starter, Winter warmer or comforting bowl of goodness on a rainy day
Provided by Sainsbury's
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 (makes 1.3 litres)
Number Of Ingredients 11
Steps:
Heat the olive oil in a pan over a medium heat. Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes.
Stir in the curry powder and cook for a further 5 minutes. Add the parsnips and carrots.
Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.
Purée the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.
To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.
Cook’s tip: to toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop. You can also add a swirl of crème fraîche and parsnip chips to garnish.
Nutrition Facts : Calories 203 calories, FatContent 8.0 grams, SaturatedFatContent 2.4 grams, SugarContent 13.7 grams, SodiumContent 200.0 milligrams salt, CarbohydrateContent 23.6 grams, FiberContent 9.8 grams, ProteinContent 4.2 grams
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POTION - WIKIPEDIA
A potion (from Latin potio "drink") is a liquid "that contains medicine, poison, or something that is supposed to have magic powers.” It derives from the Latin word potus which referred to a drink or drinking. The term philtre is also used, often specifically for a love potion, a potion …
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